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.
Ingredients
- Chicken Breast150 g
- Onion37.5 g
- Garlic7.5 g
- Olive Oil5 ml
- Salt1 g
- Black Pepper1 g
- Buckwheat Groats50 g
- Mushrooms75 g
- Vegetable Broth150 ml
- Parsley5 g
- Smoked Paprika1 g
Instructions
- 1Step 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)
- 2Step 2
While buckwheat cooks, dice the chicken breast into 1-inch cubes. Slice the mushrooms and finely chop the onion and garlic. (8 minutes)
- 3Step 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)
- 4Step 4
Add the chopped onion and garlic to the skillet and cook until fragrant and softened, about 3 minutes. (3 minutes)
- 5Step 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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