Chicken with buckwheat and cucumber salad

Ingredients (serves 2)

• Chicken breast (raw)300 g
• Buckwheat (dry)140 g
• Cucumber200 g
• Tomato200 g
• Olive oil15 g

Also: Salt, pepper, paprika, dill

Method

1. Get ready: rinse the buckwheat (140 g) in cold water. Wash the cucumber and tomato, and chop the dill.
2. Tip the buckwheat into a pan, pour in 280 ml water and season lightly with salt. Bring to the boil over high heat, then cover and simmer over low heat for about 15 min until the water is absorbed.
3. While the buckwheat cooks, pat the chicken breast (300 g) dry and sprinkle it with salt, pepper and paprika. Then wash your hands, the knife and the chopping board.
4. Heat half the oil (7 g) in a frying pan over medium heat. Fry the chicken for 5–6 min on each side until nicely browned.
5. Cut into the thickest part: there must be no pink left inside and the juices must run clear (or a thermometer shows 75 °C). If it's still pink, cover and cook for another 2–3 min over low heat.
6. While the chicken rests for 2–3 min, chop the cucumber and tomato. Drizzle with the rest of the oil (8 g), season lightly with salt and sprinkle with dill.
7. Slice the chicken and serve with the buckwheat and salad. Cool any leftovers and keep them in the fridge in a closed container.