Chicken With Broccoli And Buckwheat Recipe

Ingredients

- 2 boneless, skinless chicken breasts - 1 cup buckwheat - 2 cups broccoli florets - 2 tablespoons olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 cups chicken broth - 1 tablespoon lemon juice - 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C). 2. Cook the buckwheat: In a medium pot, bring the chicken broth to a boil, add the buckwheat, reduce the heat, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside. 3. In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for about 5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside. 4. In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook for about 5 minutes, until softened. Add the minced garlic and cook for another 1 minute. 5. Add the broccoli florets to the skillet and cook for about 5 minutes, until they are bright green and tender-crisp. 6. Return the chicken to the skillet, nestling it among the vegetables. Pour the lemon juice over the chicken and sprinkle with salt and pepper. 7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). 8. Remove from the oven and sprinkle with grated Parmesan cheese if using. 9. Serve the chicken and vegetables over the cooked buckwheat.