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Buckwheat Porridge with Grilled Chicken Fillet, Corn Salad, Microgreens, and Daikon

Warm buckwheat porridge meets smoky grilled chicken in harmony.
Bright corn salad with lime and crunchy daikon lifts every bite.
Finished with microgreens for a fresh, cozy bowl full of comfort.

dinner ⏱ 30 min 520 kcal / portion 45.0 g carbs / portion (estimated) gluten

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Buckwheat Porridge with Grilled Chicken Fillet, Corn Salad, Microgreens, and Daikon
v8 · rb0e705f985 20260727Z1751 22.5 g buckwheat groats 118 ml water 13.3 g olive oil 118 ml corn salt to taste pepper to taste 🔪 rinse buckwheat groats 🍳 simmer buckwheat with water until tender 🔥 preheat grill pan over medium-high 🌀 season chicken 🍳 grill chicken until 75°C ⏳ rest and slice grilled chicken thinly 🍳 boil corn kernels, then drain and cool 🌀 mix corn salad with lime juice, olive oil, salt, and pepper 🍽 assemble bowls with buckwheat porridge base 🍽 top with sliced grilled chicken add corn salad beside chicken 🍽 garnish Buckwheat Porridge 🎉 1 piece chicken fillet herbs to taste 1 piece red bell pepper 2 pieces spring onion 0.25 pieces lime 118 ml microgreens 0.5 pieces daikon radish chicken fillet, herbs 9 g red bell pepper, spring onion, lime 4 g microgreens, daikon radish
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Preparation steps

  1. rinse buckwheat groats
  2. simmer buckwheat with water until tender
  3. preheat grill pan over medium-high
  4. season chicken
  5. grill chicken until 75°C
  6. rest and slice grilled chicken thinly
  7. boil corn kernels, then drain and cool
  8. mix corn salad with lime juice, olive oil, salt, and pepper
  9. assemble bowls with buckwheat porridge base
  10. top with sliced grilled chicken
  11. add corn salad beside chicken
  12. garnish

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