Roasted Chicken Buckwheat Bowl Recipe

Marinate the chicken

Pat chicken breasts dry. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add chicken and coat thoroughly. Marinate at least 20 minutes at room temperature or up to 2 hours in the refrigerator.

Roast or pan-sear the chicken

Preheat oven to 200°C (400°F) if roasting. For oven: place marinated breasts on a baking sheet and roast 18–22 minutes until internal temperature reaches 74°C (165°F). For pan-sear: heat 1 tbs olive oil over medium-high heat in a skillet, sear chicken 3–4 minutes per side until golden, then reduce heat and cook 6–8 minutes more or until 74°C internal. Rest chicken 5–7 minutes, then slice thinly.

Cook buckwheat

Rinse 1 cup buckwheat groats under cold water until water runs clear. In a medium saucepan bring 2 cups water or broth and 1/4 tsp salt to a boil. Add buckwheat and 1 tsp olive oil or butter, reduce to a simmer, cover, and cook 10–12 minutes until liquid is absorbed and groats are tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Keep warm while you prepare vegetables and chicken so bowls can be assembled hot.

Prepare and grill eggplant & pepper

Slice eggplant into 1/2-inch rounds and core & cut bell pepper into 6–8 strips. Toss eggplant and pepper with 1–2 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Heat a grill pan or skillet over medium-high heat and grill vegetables 3–4 minutes per side until charred and tender. Alternatively roast on a baking sheet at 200°C (400°F) for 18–20 minutes, turning once.

Sauté kale

While vegetables grill, heat a small drizzle of olive oil in a skillet over medium heat. Add chopped kale and sauté 3–4 minutes until wilted but still bright green. Season with a pinch of salt and a squeeze of lemon if desired.

Make the pesto

In a food processor combine 1 cup fresh basil leaves, 2 tbs pine nuts (or walnuts), 2 tbs grated Parmesan, 1 clove garlic, 1/2 tbs lemon juice, 1/4 tsp salt, and 1/8 tsp red pepper flakes. Pulse while streaming in 4 tbs olive oil until you reach a smooth but slightly textured pesto. Taste and adjust salt or lemon as needed. If too thick, add 1–2 tsp water to loosen.

Finish components

Toss warm cooked buckwheat with 1–2 tbs of the basil pesto to lightly coat (reserve remaining pesto for drizzling). Slice rested chicken. If using, toast pumpkin seeds or extra pine nuts in a dry pan 2–3 minutes until fragrant.

Divide buckwheat between 2 bowls (about 1/2 cup cooked buckwheat per serving as a base). Arrange sliced roasted chicken, grilled eggplant slices, bell pepper strips, and sautéed kale over the buckwheat in sections.

Drizzle remaining basil pesto over the chicken and vegetables, or serve on the side. Sprinkle toasted seeds or pine nuts on top, add a lemon wedge, and finish with an extra pinch of salt and pepper to taste.

Serve immediately while warm.