Chicken With Buckwheat And Salad Recipe

Prepare the Buckwheat

1. Rinse 1 cup of buckwheat under cold water. 2. In a pot, bring 2 cups of water to a boil and add a pinch of salt. 3. Add the buckwheat to the boiling water. 4. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the buckwheat is tender and the water is absorbed. 5. Fluff the buckwheat with a fork.

Cook the Chicken

1. Season 2 chicken breasts with salt, pepper, and your choice of herbs (such as thyme or rosemary). 2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. 3. Add the chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is fully cooked and no longer pink in the center. 4. Remove the chicken from the skillet and let it rest for a few minutes before slicing.

Prepare the Salad

1. In a large bowl, combine mixed salad greens (such as lettuce, spinach, and arugula) with cherry tomatoes, cucumber slices, and thinly sliced red onion. 2. Drizzle with olive oil and a squeeze of lemon juice. 3. Toss the salad to evenly coat the vegetables with the dressing. 4. Season with salt and pepper to taste.

Serving

1. Place a portion of cooked buckwheat on each plate. 2. Top with sliced chicken breast. 3. Serve with a generous portion of the fresh salad on the side. 4. Enjoy your meal!