Ukrainian Chicken with Buckwheat and Pickled Vegetables

This high-protein traditional Ukrainian dish uses light sour cream and complex carbohydrate buckwheat for a wholesome, well-balanced comfort meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 750 g raw chicken breast · 840 kcal in the whole recipe
• 450 g cooked buckwheat (from ~180 g dry buckwheat) · 531 kcal in the whole recipe
• 1 tbsp olive oil · 115 kcal in the whole recipe
• 1 medium onion, diced · 44 kcal in the whole recipe
• 2 cloves garlic, minced · 12 kcal in the whole recipe
• 2 red bell peppers, chopped · 62 kcal in the whole recipe
• 2 medium tomatoes, diced · 36 kcal in the whole recipe
• 150 g dill pickles, sliced · 18 kcal in the whole recipe
• 120 g light sour cream (used instead of smetana) · 163 kcal in the whole recipe
• 15 g fresh dill, finely chopped · 7 kcal in the whole recipe
• Salt, black pepper, and bay leaf to taste

Method

1. Poach the chicken breast in a pot with water, bay leaf, salt, and black pepper for 20 minutes, then drain and shred.

   

2. Warm the cooked buckwheat (450 g cooked from 180 g dry buckwheat) gently in a pan.

   

3. Heat olive oil in a large skillet over medium heat, then sauté onion, garlic, and red pepper for 5-6 minutes until softened.

   

4. Add diced tomato to the skillet and cook for 3-4 minutes, then toss in the shredded chicken and sliced dill pickles.

   

5. Remove skillet from heat, then gently stir in the light sour cream (instead of smetana) and chopped dill.

   

6. Divide cooked buckwheat among plates, top with the creamy chicken and vegetable mixture, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.