Chicken With Buckwheat And Corn Recipe

Prepare Ingredients

1. Gather all ingredients: 2 chicken breasts, 1 cup buckwheat, 1 cup corn (fresh or frozen), 1 onion, 2 cloves garlic, 2 cups chicken broth, salt, pepper, olive oil.

Cook Buckwheat

2. Rinse the buckwheat under cold water. In a pot, bring 2 cups of chicken broth to a boil. Add the buckwheat, reduce to a simmer, cover, and cook for 15 minutes or until tender. Remove from heat and set aside.

Prepare Chicken

3. Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until fully cooked. Remove from skillet and set aside.

Cook Vegetables

4. In the same skillet, add a bit more olive oil if needed. Add chopped onion and minced garlic, and sauté until translucent. Add the corn and cook for another 3-4 minutes.

Combine Ingredients

5. Dice the cooked chicken breasts and add them to the skillet with the vegetables. Stir in the cooked buckwheat. Mix well and cook for another 2-3 minutes until everything is heated through.

Serve

6. Serve hot, garnished with fresh herbs if desired.