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Speedy Chicken & Veggie Skillet with Buckwheat

Speedy Chicken & Veggie Skillet with Buckwheat

Ingredients (Serves 2)

Chicken Breast160 g
Buckwheat Groat50 g
Bell Pepper75 g
Zucchini75 g
Spring Onion25 g
Olive Oil10 ml
Chicken Broth50 ml
Smoked Paprika2.5 g
Garlic Powder1.5 g
Dried Oregano1.5 g
Fresh Parsley5 g

Instructions

1
Bring a small pot of salted water to a boil. Add buckwheat groats, reduce heat to low, cover, and simmer for 10-12 minutes until water is absorbed and buckwheat is tender. Fluff with a fork.
2
While buckwheat cooks, dice chicken breast into bite-sized pieces. Dice bell pepper and zucchini. Thinly slice spring onions. Roughly chop fresh parsley.
3
Heat olive oil in a large skillet or frying pan over medium-high heat.
4
Add diced chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
5
Add diced bell pepper and zucchini to the skillet. Cook for 4-5 minutes, stirring, until vegetables are tender-crisp.
6
Stir in smoked paprika, garlic powder, and dried oregano. Cook for 30 seconds until fragrant.
7
Pour in chicken broth and bring to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
8
Stir in most of the sliced spring onions and fresh parsley. Season with salt and black pepper to taste.
9
Serve the chicken and vegetable skillet immediately alongside the cooked buckwheat, garnished with remaining fresh parsley.
Speedy Chicken & Veggie Skillet with Buckwheat
Featured Recipe
Dinner
20 min
Medium
High Protein
Quick Meal
High Protein

Speedy Chicken & Veggie Skillet with Buckwheat

A quick and satisfying skillet meal featuring lean chicken breast, colorful spring vegetables, and hearty buckwheat, seasoned with aromatic paprika and herbs.

20 min
2 servings
MEDIUM
Dinner
20 min
Medium
High Protein
Nutrition Facts
594
Calories
66g
Protein
48g
Carbs
16g
Fat
🎉
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Ingredients

Servings:
2
Main Ingredients2
  • Chicken Breast160 g
  • Chicken Broth50 ml
Vegetables & Herbs3
  • Bell Pepper75 g
  • Spring Onion25 g
  • Garlic Powder1.5 g
Pantry Staples3
  • Bell Pepper75 g
  • Olive Oil10 ml
  • Dried Oregano1.5 g
Additional Items4
  • Buckwheat Groat50 g
  • Zucchini75 g
  • Smoked Paprika2.5 g
  • Fresh Parsley5 g

Instructions

  1. 1
    Step 1

    Bring a small pot of salted water to a boil. Add buckwheat groats, reduce heat to low, cover, and simmer for 10-12 minutes until water is absorbed and buckwheat is tender. Fluff with a fork.

  2. 2
    Step 2

    While buckwheat cooks, dice chicken breast into bite-sized pieces. Dice bell pepper and zucchini. Thinly slice spring onions. Roughly chop fresh parsley.

  3. 3
    Step 3

    Heat olive oil in a large skillet or frying pan over medium-high heat.

  4. 4
    Step 4

    Add diced chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.

  5. 5
    Step 5

    Add diced bell pepper and zucchini to the skillet. Cook for 4-5 minutes, stirring, until vegetables are tender-crisp.

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