Category: Main meal | Serves: 4-6

Prep time: 20 minutes

Cooking time: 35 minutes

 

INGREDIENTS:

  • 3 teaspoons sunflower/rapeseed oil
  • 225g (8oz) skinless chicken breast fillets, diced or just sliced/chickpeas if vegetarian 
  • 3 shallots or 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 150g of buckwheat 
  • 175g (6oz) small broccoli florets
  • Freshly ground black pepper and salt 

 

METHOD

  1. Heat 2 tsp oil in a heavy-based saucepan/grill pan. Add chicken with some black pepper and salt; cook for 3-4 minutes on both sides until coloured and sealed all over, stirring regularly. Add sliced onion and garlic, cook for about 5 minutes or until onions are softened. 
  2. Meanwhile, cook broccoli in a pot of boiling water for about 5 minutes or until tender. Drain well; keep warm.
  3. Buckwheat is a gluten-free type of grain, rich in proteins and minerals. Rinse it under cold water before cooking. Boiling in water and a pinch of salt for 15mins. Drain well before serving.
  4. If you are vegetarian, instead of chicken you can roast some chickpeas in the oven, on a tray, at 180 degrees for 10-15 minutes and season with a pinch of black pepper and salt.
  5. Put everything on a plate and serve immediately. 

Enjoy! 😃

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