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Ingredients
for
4
Buckwheat with Vegetables and Chicken
30 min.
Time:
514
calories
Calories:
Health Score:
94 / 100
Ingredientsfor
- Ingredients
- 270 grams Buckwheat
- 3 Tbsps vegetable oil
- 1 onion
- 2 garlic cloves
- 350 grams Chicken breasts
- 200 grams carrots
- 200 grams Zucchini
- 2 scallions
- 100 grams Corn kernel (canned)
- 40 grams Sour cream
- 50 grams grated Parmesan
- 1 bunch Chives
- salt
- peppers
Preparation
1.
Bring 300 ml of water to boil and pour over the buckwheat grains to swell for 20 minutes. Peel onion and garlic and chop finely.
2.
Heat oil in a pan and cook both. Rinse the chicken, pat dry and cut into pieces, add and cook for 5 minutes at high heat. Peel carrots and zucchini and chop both into pieces. Rinse scallions and pat dry.
3.
Cut off the ends of the scallions and cut diagonally into rings. Blanch carrots in a little salted water 5 minutes,drain and add to chicken with zucchini, scallions and drained corn.
4.
Stir in buckwheat, sour cream and Parmesan, and season with salt and pepper. Cut chives in slices and garnish.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |