Buckwheat chicken breasts - quick dinner without extra calories 🥣

Kitchen appliances and utensils:

• pan with a lid;
• hob;
• beaker;
• kitchen knife;
• teapot;
• cutting board;
• carrot;
• garlic press or fine grater;
• a deep pan with a thick bottom or a cauldron;
• scapula;
• tablespoon.

Ingredients

Step cooking

1. In a kettle we warm up about 3-4 glasses of water. When the water boils, transfer to the pan 2 cups of buckwheat and pour them with boiling water. We cover the pan with a lid and leave the buckwheat to stand like that for several minutes. During this time, it will swell and infuse well.
   
2. While preparing buckwheat, we are engaged in cutting chicken and vegetables. For the dish you will need 1 large breast. If you purchased meat on the bone, then you need to cut 2 fillets. Chicken meat is cut into small cubes.
   
3. Next, cut 2 small onions. First you need to cut them into 2 halves, then grind them into small cubes.
   
4. Peel large carrots and rub on a coarse grater.
   
5. We also cut fresh tomato into small cubes. For the dish, you can also use frozen tomatoes, if you did not find fresh ones. Also, a similar product can be replaced with tomato paste.
   
6. Skip 4 cloves of garlic through a press or rub them on a fine grater. If you do not like garlic, then you can remove it from the recipe or add a smaller amount.
   
7. We prepare the dish in a deep pan with a thick bottom or in a cauldron. Pour into a container of 1 tbsp. l vegetable oil and spread the chopped chicken breast on the heated oil. Stew meat until half cooked over medium heat.
   
8. Salt the meat to taste and season with sweet paprika and red ground pepper. If desired, replace the spices with any others that you like best. All mix well. When the breast is already half ready, add finely chopped onions and grated carrots. Mix everything and leave to stew for several minutes under a covered lid.
   
9. After a couple of minutes, add chopped tomato or 2-3 tbsp to the remaining ingredients in the pan. l tomato paste At the end of the stew add chopped garlic, re-mixing everything.
   
10. Add the completely swollen buckwheat to the pan to the chicken breast and vegetables. If there is not enough liquid, you can add a little boiling water. Mix the ingredients well, cover the pan with a lid and simmer for about a quarter of an hour.
    
11. Buckwheat with chicken breast is ready after 15 minutes. It turns out very tasty and crumbly, and the breast is soft and juicy. We serve the finished dish for lunch or dinner. You can sprinkle buckwheat on top with chopped herbs or use any sauce to your taste.
    

Video recipe

A recipe is presented to your attention, guided by which, you will get friable buckwheat with juicy chicken breast. Preparing such a dish is simple, while the whole process is described in detail. You will find the necessary ingredients and their quantity at the beginning of the video.You can also independently calculate the proportions of the products if you need to cook a dish for more or fewer people.