YOUR SOLIN GENERATED RECIPE
Buckwheat Pilaf with Crispy Chicken and Roasted Root Vegetables
Savor the wholesome goodness of toasted buckwheat pilaf tossed with succulent crispy chicken and a vibrant mix of roasted root vegetables. This hearty dish combines nutty buckwheat, perfectly seasoned chicken, and tender, caramelized carrots and parsnips, all finished with a drizzle of olive oil and a sprinkle of fresh parsley for a delightful burst of flavor.
INGREDIENTS
1/3 cup buckwheat groats (raw)
3 ounces chicken breast (skinless, boneless)
1 medium carrot
1 small parsnip
1 tsp olive oil
2 tbsp fresh parsley, chopped
1/4 tsp garlic powder
1/4 tsp onion powder
Salt & pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Rinse and drain the buckwheat groats. Toast them in a dry pan over medium heat for 3-4 minutes until lightly fragrant, then add 2/3 cup of water, a pinch of salt, and bring to a simmer. Cover and cook on low heat for about 12-15 minutes until water is absorbed and the groats are tender.
While the buckwheat cooks, season the chicken breast with garlic powder, onion powder, salt, and pepper. Heat a non-stick skillet over medium-high heat with a few drops of olive oil, and cook the chicken for about 4-5 minutes on each side until it is golden and cooked through. Once done, let it rest briefly and then slice into strips.
Chop the carrot and parsnip into evenly sized sticks. Toss them with olive oil, salt, and pepper. Spread them out on the prepared baking sheet and roast in the preheated oven for about 15-20 minutes, or until they are tender and have crispy edges.
Combine the cooked buckwheat in a serving bowl. Top with the roasted root vegetables and place the sliced crispy chicken on top.
Garnish with fresh parsley and adjust salt and pepper to taste before serving.