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Chicken and Mushroom Buckwheat Bowl

Chicken and Mushroom Buckwheat Bowl

Ingredients (Serves 2)

Chicken Breast150 g
Buckwheat Groats50 g
Mushrooms75 g
Onion37.5 g
Garlic7.5 g
Olive Oil5 ml
Vegetable Broth150 ml
Parsley5 g
Salt1 g
Black Pepper1 g
Smoked Paprika1 g

Instructions

1
Rinse the buckwheat groats thoroughly under cold water. Place them in a small saucepan with 300ml of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and buckwheat is tender. (2 minutes prep, 15 minutes cook)
2
While buckwheat cooks, dice the chicken breast into 1-inch cubes. Slice the mushrooms and finely chop the onion and garlic. (8 minutes)
3
Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned on all sides, about 5 minutes. (5 minutes)
4
Add the chopped onion and garlic to the skillet and cook until fragrant and softened, about 3 minutes. (3 minutes)
5
Stir in the sliced mushrooms, salt, black pepper, and smoked paprika. Cook for another 5 minutes, until mushrooms are tender and lightly browned. (5 minutes)
6
Once the buckwheat is cooked, fluff it with a fork. Divide the buckwheat between two bowls, then top with the chicken and mushroom mixture. Garnish with fresh chopped parsley. (3 minutes)
7
Serve immediately. (1 minute)
Chicken and Mushroom Buckwheat Bowl
Featured Recipe
Lunch
28 min
Medium
High Protein
Quick Meal
High Protein

Chicken and Mushroom Buckwheat Bowl

A hearty and satisfying bowl featuring tender chicken pieces and sautéed mushrooms, served over fluffy buckwheat groats. A flavorful and quick meal perfect for a busy day.

28 min
2 servings
MEDIUM
Lunch
28 min
Medium
High Protein
Nutrition Facts
525
Calories
56g
Protein
44g
Carbs
13g
Fat
🎉
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Ingredients

Servings:
2
Main Ingredients1
  • Chicken Breast150 g
Vegetables & Herbs2
  • Onion37.5 g
  • Garlic7.5 g
Pantry Staples3
  • Olive Oil5 ml
  • Salt1 g
  • Black Pepper1 g
Additional Items5
  • Buckwheat Groats50 g
  • Mushrooms75 g
  • Vegetable Broth150 ml
  • Parsley5 g
  • Smoked Paprika1 g

Instructions

  1. 1
    Step 1

    Rinse the buckwheat groats thoroughly under cold water. Place them in a small saucepan with 300ml of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and buckwheat is tender. (2 minutes prep, 15 minutes cook)

  2. 2
    Step 2

    While buckwheat cooks, dice the chicken breast into 1-inch cubes. Slice the mushrooms and finely chop the onion and garlic. (8 minutes)

  3. 3
    Step 3

    Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned on all sides, about 5 minutes. (5 minutes)

  4. 4
    Step 4

    Add the chopped onion and garlic to the skillet and cook until fragrant and softened, about 3 minutes. (3 minutes)

  5. 5
    Step 5

    Stir in the sliced mushrooms, salt, black pepper, and smoked paprika. Cook for another 5 minutes, until mushrooms are tender and lightly browned. (5 minutes)

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