Chicken and Spring Vegetable Skillet with Buckwheat
A hearty and wholesome skillet meal featuring pan-seared chicken breast, fresh asparagus, and crisp radishes, served alongside nutty buckwheat, all seasoned with fresh dill.
Ingredients
- Chicken Breast187.5 g
- Spring Onion25 g
- Garlic5 g
- Olive Oil10 ml
- Buckwheat80 g
- Asparagus75 g
- Radish50 g
- Vegetable Broth160 ml
- Dill5 g
Instructions
- 1Step 1
Rinse buckwheat under cold water. In a small saucepan, combine buckwheat with 240ml vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until liquid is absorbed and buckwheat is tender. Fluff with a fork.
- 2Step 2
While buckwheat cooks, slice chicken breast into 1-inch pieces. Trim and chop asparagus into 1-inch pieces. Thinly slice radishes and spring onions. Mince garlic.
- 3Step 3
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt and pepper. Sear for 4-5 minutes until golden brown and cooked through.
- 4Step 4
Add asparagus and minced garlic to the skillet with the chicken. Sauté for 3-4 minutes until asparagus is tender-crisp.
- 5Step 5
Stir in the sliced radishes, spring onions, and remaining 80ml vegetable broth. Cook for 1-2 minutes until heated through and radishes are slightly softened.
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