Chicken, kale & buckwheat recipe that's fresh, crunchy and healthy and which can be served as an all round snack, brunch, side dish, lunch or dinner meal.
Heat a skillet or non stick pan and add the oil. Add the onions & garlic and let them cook till glossy not brown.
Add the carrots, cook for 5 min then add the cubed pieces of chicken. Lower the heat to medium, add half of the water and continue to cook for about another 5 min.
Add the mushrooms, kale and beans. If you need more water add the next 1/2 depending on how you want it.
Season to taste with salt, pepper, seasonings, spices and once done remove from the heat, let it cool and toss together with the cooked buckwheat.
Notes
Notes:If you want a thicker sauce you can always add the tomato paste and a drop of water on medium heat not low.
