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🍽️ Crispy Chicken with Buckwheat and Colorful Vegetables

514 kcal · 30 min · 4 servings

Ingredients

• 270 g Buckwheat
• 3 tbsp Oil
• 1 Onion
• 2 Garlic cloves
• 350 g Chicken breast fillet
• 200 g Carrots
• 200 g Zucchini
• 2 Spring onions
• 100 g Corn kernels (from the can)
• 40 g Sour cream
• 50 g Grated Parmesan
• 1 bunch Chives
• Salt
• Pepper

Instructions

1. 1. Bring 300 milliliters of water to a boil in a pot.
2. 2. Pour the boiling water over the buckwheat.
3. 3. Let the grains soak for 20 minutes.
4. 4. Peel the onion and the garlic clove.
5. 5. Chop the onion and garlic finely.
6. 6. Heat some oil in a large pan.
7. 7. Sauté the chopped onion and garlic in the hot oil.
8. 8. Rinse the chicken meat under running water.
9. 9. Pat the meat dry with a kitchen towel.
10. 10. Cut the chicken meat into bite-sized pieces.
11. 11. Add the chicken pieces to the onion mixture in the pan.
12. 12. Fry the meat over high heat for 5 minutes.
13. 13. Wash the carrots, spring onions, and zucchini.
14. 14. Pat the vegetables dry.
15. 15. Peel the carrots.
16. 16. Cut the carrots and zucchini into small pieces.
17. 17. Cut off the hard ends of the spring onions.
18. 18. Slice the spring onions diagonally into thin rings.
19. 19. Bring a small amount of salted water to a boil in a small pot.
20. 20. Cook the carrot pieces in it for 5 minutes (blanching).
21. 21. Drain the carrots.
22. 22. Let the carrots drip dry for a moment.
23. 23. Drain the corn and let it drip dry.
24. 24. Add the carrots, zucchini, spring onions, and corn to the pan with the chicken.
25. 25. Stir the soaked buckwheat into the vegetable-meat mixture.
26. 26. Stir in the crème fraîche.
27. 27. Stir in the parmesan.
28. 28. Season the dish with salt and pepper to taste.
29. 29. Cut the chives into small rings.
30. 30. Sprinkle the chive rings over the finished dish.

Nutrition per serving

• kcal: 514
• Protein: 34 g · Fett/Fat: 16 g · Carbs: 58 g