Quick Chicken and Mushroom Buckwheat
Tender chicken pieces sautéed with seasonal mushrooms and served over fast-cooking buckwheat, offering a hearty and quick weeknight meal.
Ingredients
- Chicken breast150 g
- Onion40 g
- Olive oil15 ml
- Salt1 g
- Pepper0.5 g
- Mushrooms100 g
- Buckwheat50 g
- Parsley5 g
Instructions
- 1Step 1
Dice the chicken breast into bite-sized pieces. Season with salt and pepper.
- 2Step 2
Slice the mushrooms and finely chop the onion.
- 3Step 3
Measure the buckwheat and parsley (5 minutes).
- 4Step 4
Bring a small pot of water to a boil for the buckwheat. Add the buckwheat and simmer according to package directions, typically 5-7 minutes for quick-cooking varieties (use 6 minutes for calculation).
- 5Step 5
While buckwheat cooks, heat the olive oil in a pan over medium-high heat.
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