Chicken and Buckwheat in a Multicooker

1. 1 Chicken breast filletpack 800 g ≈ $7.36 150 g
2. 2 Buckwheat groatspack 800 g ≈ $5.00 80 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Carrots≈ $1.50 per kg 40 g
5. 5 Sunflower oil 6 ml
6. 6 Salt 2 g
7. 7 Bay leaves to taste
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the chicken¹ breast into 2 cm cubes, dice the onion³ and grate the carrot⁴ finely.

2. Sauté the onion³ and carrot⁴ on the *Sauté* setting for 4 minutes, then add the chicken¹ and cook for another 5 minutes.

3. Stir in the rinsed buckwheat², add water in a 1:2 ratio (160 ml per serving), season with salt, and add a bay leaf and black pepper.

4. Cook on the *Buckwheat²* or *Grains* setting for 30 minutes, then stir and let sit for 5 minutes before serving.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.