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.
Ingredients
- Chicken Breast160 g
- Chicken Broth50 ml
- Bell Pepper75 g
- Spring Onion25 g
- Garlic Powder1.5 g
- Bell Pepper75 g
- Olive Oil10 ml
- Dried Oregano1.5 g
- Buckwheat Groat50 g
- Zucchini75 g
- Smoked Paprika2.5 g
- Fresh Parsley5 g
Instructions
- 1Step 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.
- 2Step 2
While buckwheat cooks, dice chicken breast into bite-sized pieces. Dice bell pepper and zucchini. Thinly slice spring onions. Roughly chop fresh parsley.
- 3Step 3
Heat olive oil in a large skillet or frying pan over medium-high heat.
- 4Step 4
Add diced chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
- 5Step 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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