Healthy Bowl With Buckwheat, Chicken, And Vegetable Salad Recipe

Prepare the Buckwheat

Rinse 1 cup of buckwheat under cold water. In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil. Add the buckwheat and reduce the heat to low. Cook, covered, for about 15 minutes until the water is absorbed and the buckwheat is tender. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

Cook the Chicken

Season 2 chicken breasts with salt, pepper, and your favorite herbs. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked through. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.

Prepare the Vegetable Salad

Chop 1 bell pepper, 1 cucumber, 1 carrot, and 1 cup of cherry tomatoes. In a large bowl, combine the chopped vegetables with 2 cups of mixed greens. For the dressing, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss well.

Assemble the Bowl

Divide the cooked buckwheat between two bowls. Top each bowl with sliced chicken and the prepared vegetable salad. Garnish with fresh parsley or cilantro if desired. Serve immediately.