Chicken Breast and Buckwheat Lunch
⏳ Time
25 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Chicken Breast and Buckwheat Lunch
Ingredients
- Skin-On Chicken Breasts - 1 piece
- Mustard Greens - 1 teaspoon
- 20% Sour Cream - 2 tablespoons
- Butter - 1 teaspoon
- Red Curry Powder - 1 tablespoon
- Salt - to taste
- Onion - 2 pieces
- Soy Sauce - to taste
- Sugar - 1 teaspoon
- Buckwheat Groats - 7.1 oz
- Unrefined Sunflower Oil - to taste
Step by Step guide
Step 1
Preheat the oven.
Step 2
Wash the chicken fillet and cut it into 2x2 cm cubes. In a small glass dish, sprinkle with salt and curry, and mix the chicken with your hands. Pour in a little water (enough to cover the bottom of the dish) and place the chicken in the oven for 10 minutes.
Step 3
For the sauce, melt the butter in the oven, add sour cream and mustard, and mix everything (you can skip the butter for a lower-calorie option).
Step 4
Slice the 2 small onions into half rings, place them in a preheated skillet, drizzle with soy sauce and vegetable oil, sprinkle with sugar, and sauté.
Step 5
Remove the chicken and pour the sour cream sauce over it, then return it to the oven for about 15 minutes.
Step 6
Cook the buckwheat. When serving, place the onions on top of the buckwheat.
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