Bowl with Chicken and Sautéed Vegetables
By chef Gulasch
A colorful bowl with chicken and golden-brown roasted vegetables. An ideal balanced lunch.
- 25 min
- total
- Easy
- level
9 min prep · 16 min cook
What you will need
-
Boneless Chicken Thighs 1 pcs -
Buckwheat 100 g -
Champignons 50 g -
Carrot 1 pcs
-
Parsnip 1 pcs -
Greek Yogurt 1 tbsp -
Butter 0.5 tbsp -
Parsley 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients in advance so cooking goes smoothly 🍗✨
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Cook the buckwheat. Put the buckwheat into salted water and cook over medium heat for about 10 minutes until tender
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Dice the carrot. Peel the carrot and cut it into small cubes
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Dice the parsley root. Peel the parsley root and cut it into small cubes
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Slice the mushrooms. Clean the mushrooms and cut them into slices
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Chop the parsley. Optionally chop the parsley
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Dice and season the chicken. Cut the chicken into small cubes and season with salt and pepper
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Brown the chicken. Brown the chicken in a pan over medium-high heat until golden, about 4 minutes
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Add the mushrooms. Add the mushrooms and cook over medium heat for about 5 minutes
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Saute the vegetables. Saute the carrot and parsley root in butter over medium heat until softened, add a little water and cook for about 5 minutes
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Combine with the buckwheat. Optionally add the parsley and the buckwheat to the vegetables
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Serve. Serve 🍽️✨
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