|2 servings||calories per servings 727||protein serving 68 g||carbs per serving 72 g||total fat per serving 21 g|
For a lot of people, buckwheat is a bit of a mystery ingredient. Well, we're here to say "don't knock it until you've tried it!". This superfood is toothesome and has a smoky, nutty flavor and tastes decadent alongside pan seared chicken. The pan seared chicken is super savory and the chard adds leafy texture and color and a topping of feta gives the dish a salty, briny finish.
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||10 g|
|Total Carbohydrates||72 g|
|Dietary Fiber||12 g|
Please take the time to read through the entire recipe card before beginning.
Remove chicken breasts, pat dry, and season on all sides with 1 teaspoon of PeachDish salt. Set aside at room temperature while you prepare the other ingredients.
Place water in a small saucepan, and add ½ teaspoon Peachdish salt. Cover, and place over high heat.
Prepare mise en place: Wash the chard, separate the stems and leaves, and chop both finely; peel and chop the onion finely; pick and chop the oregano; peel and finely mince the garlic.
Once the water has come to a boil, reduce heat to medium, and add buckwheat groats, cover, and cook until all of the liquid is absorbed, and the buckwheat is fully cooked, about ten minutes.
While the buckwheat is cooking: Heat a sauté pan over medium heat, coat lightly with ½ teaspoon oil then add the chicken breasts. Cook chicken for about 5 minutes or until lightly browned, and opaque at least 3/4 of the way up. Turn the pieces and cook 2-3 minutes more, or until fully cooked. Remove chicken breasts, and keep them warm.
Return the pan to a medium heat, add 1 teaspoon cooking oil then the onions, oregano, and garlic, and cook while stirring for 2-3 minutes. Add the chard stems, and cook for 2 minutes more. Add the chard leaves, and cook just until they are wilted. Add the groats, cider vinegar, and olive oil, as well as any resting juices from the chicken breasts. Taste and adjust seasoning with Peachdish salt if desired, note that the feta will add some saltiness. Top buckwheat with feta, and serve with the chicken breast.
Serve & Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...