Buckwheat fits perfectly with vegetable stews. In addition, it is a good source of protein, B vitamins and minerals, especially manganese and magnesium, which have a good effect on the functioning of the nervous system.
– ½ cup of buckwheat (90 g),
– chicken breast (150 g),
– half onion (50 g),
– half of the leek (30 g),
– 5 mushrooms (100 g),
– half of red pepper (100 g),
– 1 teaspoon of rapeseed oil (5 g),
– canned tomatoes – ½ cans (120 g),
– 2 tablespoons of natural yogurt (50 g),
We start by cutting the chicken into a large cube and seasoning it with salt and pepper. Then fry a second in a teflon pan until it stops being raw. We take off the chicken from the pan.
We cut the onion, leek and mushrooms into smaller pieces and fry everything with a little rapeseed oil. When the mushrooms are tender, add the peppers cut into strips and tomatoes from the can. At the end, add the natural yogurt, mix everything thoroughly and season to taste. Serve with boiled buckwheat.
Protein 52.7 g
Carbohydrates 84.5 g
Fats 12.2 g
Fiber 10.9 g
Total calorific value 620 kcal.