Dietary chicken with buckwheat
Description
The dish is prepared without unnecessary complications. If desired, you can add a little low-fat sour cream or plain unsweetened yogurt when serving, provided these ingredients are not restricted by your diet. The porridge and fillet can be boiled in advance and stored in the refrigerator, then reheated for lunch or dinner. The ready dish can be served.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the chicken fillet under water, remove tendons and membranes, and place it in a pot. Pour in water, add a couple of pinches of salt and bay leaves. Boil the fillet for 30 minutes, skimming off the foam with a ladle.
- 3
Step 3
Sort the buckwheat groats and rinse them several times in water. Put them into a saucepan, add a couple of pinches of salt. Pour in warm water and cook over medium heat for 15–20 minutes. Then turn off the heat, cover the pot with a lid, and let the porridge steam for 5–10 minutes.
- 4
Step 4
After the specified time, the porridge will be fully cooked.
- 5
Step 5
The chicken breast will be fully cooked and flavorful. Remove it from the broth—the broth should be discarded.
- 6
Step 6
Place the buckwheat porridge on a plate, slice the fillet into pieces. Serve the dish hot.