NUTRITION

SERVINGS

INGREDIENTS

0.25 cup buckwheat groats

5 oz chicken breast

1 cup cremini mushrooms

0.5 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.5 cup water

PREPARATION

• 1

  Place the buckwheat groats in a fine-mesh strainer and rinse thoroughly under cold water.

• 2

  Add the rinsed buckwheat to a small saucepan over medium heat, stirring for 2 minutes until it smells nutty and toasted.

• 3

  Pour in the water and a pinch of salt, bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until water is absorbed.

• 4

  While buckwheat cooks, heat the olive oil in a large skillet over medium-high heat.

• 5

  Add the diced chicken breast and sauté for 5-6 minutes until golden and cooked through.

• 6

  Stir in the sliced mushrooms and minced garlic, cooking for another 4 minutes until the mushrooms are tender and browned.

• 7

  Fluff the cooked buckwheat with a fork and add it to the skillet with the chicken and mushrooms.

• 8

  Season with sea salt and black pepper, then toss with fresh parsley before serving.