Buckwheat, Chicken and Vegetable Bowl
Rinse the buckwheat, cover with boiling water, add salt, and cook covered over low heat for 15 minutes, until the water is absorbed. Rub the fillet with paprika, salt, and half of the oil, and fry in a pan for 5–6 minutes on each side until cooked through; let rest for 3 minutes and slice. Slice the cucumber, halve the cherry tomatoes, and tear the lettuce leaves by hand. Mix the yogurt with grated garlic, finely chopped dill, and a pinch of salt. Arrange the buckwheat, chicken, vegetables, and drained corn in bowls, drizzle with the remaining oil and yogurt sauce.
Ingredients
- ✓Buckwheat
- ✓Water
- ✓Chicken fillet
- ✓Olive oil
- ✓Ground paprika
- ✓Cucumber
- ✓Cherry tomatoes
- ✓Lettuce leaves
- ✓Canned corn
- ✓Greek yogurt
- ✓Garlic
- ✓Dill
- ✓Salt
How to cook
- 1
Rinse the buckwheat, cover with boiling water, add salt, and cook covered over low heat for 15 minutes, until the water is absorbed.
- 2
Rub the fillet with paprika, salt, and half of the oil, and fry in a pan for 5–6 minutes on each side until cooked through; let rest for 3 minutes and slice.
- 3
Slice the cucumber, halve the cherry tomatoes, and tear the lettuce leaves by hand.
- 4
Mix the yogurt with grated garlic, finely chopped dill, and a pinch of salt.
- 5
Arrange the buckwheat, chicken, vegetables, and drained corn in bowls, drizzle with the remaining oil and yogurt sauce.
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