Well, according to numerous requests from subscribers, as promised, I'm posting the recipe:
Chicken with vegetables and buckwheat — 761 kcal | P 43 g | F 33 g | C 71 g per serving of the finished dish.
- You will need: cooked chickpeas, red onion, buckwheat (70 g), pomegranate sauce with spices, arugula, walnuts; chicken thigh / medium pieces (300 g), baby carrots (200 g), plum (100 g).
- How to cook
1. Put the buckwheat to boil 🔥
2. Heat a frying pan with 1 tbsp vegetable oil over high heat.
Add the carrots, 1/4 tsp salt & pepper, and 1 tsp sugar.
Stir-fry for 4 minutes then transfer to a plate.
3. Put the same pan back on high heat with 1 tbsp vegetable oil.
Add the chicken (drained), red onion, and plum.
Add some pepper.
4. Add the cooked chickpeas, carrots, and the pomegranate sauce with spices.
5. Wash the arugula.
Add the crushed walnuts and arugula to the pan and mix.
After the 10 minutes are up, remove the buckwheat from the heat.
Plate the buckwheat, with the chicken and vegetables alongside.
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