About the Recipe
Ingredients
1/6 cup (30g) dry buckwheat groats
5 oz (140g) chicken breast, skinless and boneless
1 cup (150g) butternut squash, peeled and diced
1/2 cup (45g) broccoli florets
1/4 cup (20g) shredded red cabbage
1 teaspoon olive oil, divided
1/4 teaspoon smoked paprika
Salt & black pepper, to taste
Fresh parsley, for garnish
Preparation
Directions:
Rinse buckwheat under cold water. Bring 1 cup (240 ml) of water to a boil, add buckwheat, a pinch of salt, reduce the heat, cover, and simmer for 12–15 minutes until tender. Fluff with a fork.
Preheat oven to 400°F (200°C). Toss butternut squash with 1/2 teaspoon olive oil, smoked paprika, salt, and pepper. Roast for 18–20 minutes.
Steam broccoli florets for 4–5 minutes until bright green and tender crisp.
Season chicken breast with salt and pepper. Heat remaining olive oil in a skillet or grill pan over medium heat. Cook chicken for 5–6 minutes per side until golden and cooked through.
Add buckwheat to a bowl. Arrange chicken, roasted squash, broccoli, and red cabbage on top. Garnish with fresh parsley.
TOP TIP: Toast the buckwheat groats in a dry skillet over medium heat for 3–4 minutes before cooking. This step deepens their nutty flavor and gives them a slightly firmer texture, making the whole bowl more aromatic and satisfying.
Nutrition | |||
Cal | 396 | ||
Protein | 39g | ||
Fat | 9.4g |