Buckwheat with chicken and mushrooms

4 servings

40 minutes

The recipe is very simple, very suitable if you don't want to mess around with cooking for a long time and want to eat quickly.

Energy value per serving

• Calories: 258.5
• Proteins: 17.7g
• Fats: 6.6g
• Carbohydrates: 33.5g

Ingredients

• Chicken fillet: 1 pc
• Buckwheat groats: 200 g
• Fresh champignons: 5 pc
• Salt: to taste
• Ground black pepper: pinch
• Vegetable oil: 1 tbsp
• Bay leaf: 2 pc

Cooking steps

1. Rinse the buckwheat, add water in a 2:1 ratio (2 parts water for 1 part buckwheat), add salt, and a couple of bay leaves. Cook for 20 minutes.

   Required ingredients:

   • Buckwheat groats: 200 g
   • Salt:  to taste
   • Bay leaf: 2 pieces

2. While the buckwheat is cooking, we cut the fillet into pieces, wash the mushrooms, and slice them not too thin.

   Required ingredients:

   • Chicken fillet: 1 piece
   • Fresh champignons: 5 piece

3. Heat sunflower oil in a pan. Add meat and mushrooms, season with salt and pepper. You can also add spices you like. Fry on medium heat for 10-12 minutes with the lid closed, stirring occasionally.

   Required ingredients:

   • Vegetable oil: 1 tablespoon
   • Chicken fillet: 1 piece
   • Fresh champignons: 5 piece
   • Salt:  to taste
   • Ground black pepper:  pinch

4. If by this time the buckwheat is not yet cooked and not all the water has evaporated, pour everything into the pan and evaporate. This will make it juicier.

   Required ingredients:

   • Buckwheat groats: 200 g

5. When there is almost no water left – the dish is ready. Turn it off and you can eat.