Buckwheat porridge with grilled chicken fillet, corn salad, microgreens, and daikon
Indulge in the wholesome goodness of buckwheat porridge paired with tender grilled chicken fillet, a zesty corn salad, and the crispness of fresh microgreens and daikon radish.
Instructions
- 1
- 2
- 3
- 4
Cook the Buckwheat Porridge
- Rinse buckwheat groats in cold water.
- In a medium saucepan, combine buckwheat groats with water and a pinch of salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for 10 to 15 minutes until the water is absorbed and the buckwheat is tender.
- Cook the Buckwheat Porridge
- Rinse buckwheat groats in cold water.
- In a medium saucepan, combine buckwheat groats with water and a pinch of salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for 10 to 15 minutes until the water is absorbed and the buckwheat is tender.
- Grill the Chicken Fillet
- Season the chicken fillet with olive oil, salt, pepper, and your choice of herbs.
- Preheat a grill or grill pan over medium-high heat.
- Grill the chicken for 6 to 7 minutes on each side or until fully cooked through and internal temperature reaches 165°F (75°C).
- Let the chicken rest for a few minutes before slicing it thinly.
- Prepare the Corn Salad
- Cook fresh corn kernels in boiling water for about 5 minutes, then drain and let them cool.
- In a bowl, combine the corn, chopped red bell pepper, spring onions, and a simple dressing of lime juice, olive oil, salt, and pepper.
- Assemble the Dish
- Spoon the buckwheat porridge onto plates or bowls as a base.
- Place sliced grilled chicken on top of the buckwheat.
- Add a generous serving of the corn salad beside the chicken.
- Garnish with microgreens and thin strips or shreds of daikon radish.
- Voilà!
- Serve immediately, offering extra dressing or vinaigrette on the side, if desired.
Recipe notes
- You can substitute corn with other seasonal vegetables to vary the flavor of the salad.
- If buckwheat groats are not available, you can use quinoa or brown rice as a healthy alternative.
- For an extra kick, add a pinch of chili flakes to the chicken seasoning or the corn salad dressing.
- Ensure the chicken is rested after cooking to retain its juices and ensure tenderness.
- For a vegan option, replace the chicken with grilled tofu or tempeh marinated in a soy sauce-based marinade.
Ingredients
Scaled from 1 serving
Measurement system
- ¼ cup buckwheat groats
- ½ cup water
- 1 small chicken fillet
- 1 tablespoon olive oil, plus more for dressing
- ½ cup fresh corn kernels (from about 2 ears of corn)
- 1 red bell pepper, finely chopped
- 2 spring onions, thinly sliced
- ¼ lime, juiced
- Salt and pepper to taste
- ½ cup microgreens
- ½ daikon radish, peeled and julienned or shredded
- Herbs for chicken seasoning (e.g., thyme, rosemary)