Buckwheat Porridge with Grilled Chicken Fillet, Corn Salad, Microgreens, and Daikon dinner ⏱ 30 min 45.0 g carbs / portion (estimated) gluten Portions 🖨 Print 59.15 ml buckwheat groats 118.29 ml water 1 piece chicken fillet 14.79 ml olive oil 7.39 ml olive oil 118.29 ml corn 1 piece red bell pepper 2 pieces spring onion 0.25 pieces lime salt to taste pepper to taste 118.29 ml microgreens 0.5 pieces daikon radish herbs to taste rinse buckwheat groats simmer buckwheat with water until tender preheat grill pan over medium-high season chicken with olive oil, salt, pepper, and herbs 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 with microgreens and daikon radish Buckwheat Porridge with Grilled Chicken Fillet, Corn Salad, Microgreens, and Daikon microgreens daikon radish
