Name: Chicken filets with quinoa and buckwheat
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, pounded to 1/2-inch thickness and cut into 1-inch wide strips; 1/4 cup quinoa, rinsed; 1/3 cup buckwheat groats; 3/4 cup water; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

517 calories

Protein: 44g; 33% of calories
Carbs: 64g; 48% of calories
Fat: 11g; 19% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

In a small saucepan over medium heat, toast the quinoa and buckwheat groats for 2 minutes, stirring frequently until fragrant. Carefully add the water and one third of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 13 minutes. Remove from heat and let sit covered for 5 minutes.
While the grains simmer, toss the chicken strips with the olive oil, half the remaining salt, and the black pepper.
Heat a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 3 to 4 minutes per side until golden brown and the center is no longer pink. Remove from heat and let rest for 2 minutes. Done when reaches 165°F.
Fluff the grains with a fork and toss with the parsley, the remaining salt, and half the lemon juice. Plate the grain blend and top with the chicken filets. Squeeze the remaining lemon juice over the chicken.

Nutrition

Ingredients

Instructions

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