Buckwheat with vegetables and chicken fillet in spicy sauce
4 servings
60 minutes
Buckwheat with vegetables and chicken fillet in spicy sauce is a harmonious blend of healthy ingredients and rich flavors. Buckwheat, rich in nutrients, serves as a tender side for sautéed vegetables that add freshness and brightness to the dish. Chicken fillet baked in a spicy tomato-cream sauce with aromatic spices reveals a rich palette of flavors, balancing the heat of pepper and the creaminess of the sauce. The dish is suitable for a cozy family dinner or a pleasant lunch, offering a combination of heartiness and lightness. European culinary traditions take on a modern sound here, combining healthy products with rich spices. An ideal solution for those who appreciate harmony in taste and nutrition.
1
Boil the buckwheat, but do not overcook.
- Buckwheat groats: 300 g
2
Sauté the vegetables in olive oil.
- Broccoli: 100 g
- Baby carrots: 100 g
- Baby cauliflower: 100 g
- Onion: 1 head
- Extra virgin olive oil: to taste
3
Cut the chicken fillet into pieces.
- Chicken breast fillet: 300 g
4
Prepare the sauce: mix tomato paste, cream, salt, herbs, and red pepper.
- Tomato paste: 100 g
- Cream 30% fat: 100 g
- Sea salt: to taste
- Dried basil: to taste
- Dried parsley: to taste
- Ground red pepper: to taste
5
Bake the chicken in sauce in the oven at 180 degrees.
- Chicken breast fillet: 300 g
- Tomato paste: 100 g
- Cream 30% fat: 100 g
- Sea salt: to taste
- Dried basil: to taste
- Dried parsley: to taste
- Ground red pepper: to taste
6
Add buckwheat to the vegetables, salt it, add water, and simmer on low heat.
- Buckwheat groats: 300 g
- Broccoli: 100 g
- Baby carrots: 100 g
- Baby cauliflower: 100 g
- Onion: 1 head
- Sea salt: to taste
7
Serve buckwheat with vegetables as a side dish and chicken in spicy sauce.
