Chicken fillet with green beans and buckwheat
3 servings
30 minutes
Chicken fillet with green beans and buckwheat is a classic dish of Russian cuisine that combines tender poultry meat, nutritious buckwheat, and fresh herbs. Buckwheat porridge, popular in Russia for centuries, gives the dish a rich nutty flavor, while the fried chicken fillet adds juiciness. Green beans provide a light crunch and freshness, while spices add depth and zest. This dish is perfect for balanced nutrition: it is rich in protein, complex carbohydrates, and fiber. The serving is warm and aromatic with a hint of Tabasco for accent. Such a treat can be a great option for both family dinners and festive gatherings. The taste is harmonious with soft textures enriched with natural ingredients. A simple and quick way to enjoy home comfort with traditional flavor.
1
Rinse the grains. Pour water 2 cm above the level of buckwheat, add salt, and stir. Cook over medium heat until all the water evaporates. If necessary, reduce the heat and cover. Do not stir the grains while cooking, or they will not be fluffy.
- Buckwheat groats: 300 g
- Salt: to taste
2
Cut the chicken fillet into strips 1.5-2 cm wide along the fibers. Salt. Season with cayenne pepper. Fry in olive oil over high heat until golden, no more than 3 minutes on each side. High heat is essential.
- Chicken fillet: 300 g
- Salt: to taste
- Cayenne pepper: pinch
- Olive oil: 5 tablespoon
3
In a pan (after the chicken), sauté the onion rings over high heat, but do not let them become crispy.
- Onion: 1 head
4
Rinse the beans. Cut off the ends of the pods. Sauté in a pan over high heat until soft.
- Green beans: 300 g