Piščančji Zrezek z Zelenjavo in Ajdovo Kašo
A wholesome and satisfying lunch featuring pan-seared chicken breast, served with a vibrant mix of seasonal carrots and peas, alongside traditional Slovenian buckwheat groats.
Ingredients
- Chicken Breast180 g
- Carrot80 g
- Onion20 g
- Olive Oil14 ml
- Salt1 pinch
- Black Pepper1 pinch
- Buckwheat Groats60 g
- Peas40 g
- Water180 ml
Instructions
- 1Step 1
Rinse the buckwheat groats under cold water. In a small saucepan, combine buckwheat groats with 180ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until water is absorbed and buckwheat is tender.
- 2Step 2
While buckwheat cooks, dice the chicken breast into bite-sized pieces. Finely chop the onion and dice the carrot.
- 3Step 3
Heat half of the olive oil in a non-stick pan over medium-high heat. Season chicken pieces with salt and pepper, then add to the pan and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the pan and set aside.
- 4Step 4
Add the remaining olive oil to the same pan. Add chopped onion and carrot, sauté for 3-4 minutes until softened.
- 5Step 5
Add peas to the pan and cook for another 2 minutes. Return the cooked chicken to the pan with the vegetables, stir to combine.
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