Grilled Chicken Breast with Buckwheat

Ingredients

• boneless skinless chicken breast5.68 oz (161 g)
• fine salt0.06 oz (1.6 g)
• ground black pepper0 oz (0.1 g)
• garlic0.35 oz (10 g)
• refined sunflower oil0.35 oz (10 g)
• toasted buckwheat groats (kasha)Buckwheat1.2 oz (34 g)
• waterBuckwheat2.89 oz (82 g)
• fine saltBuckwheat0.05 oz (1.5 g)
• cherry tomatoesFor serving1.13 oz (32 g)
• fresh thymeFor serving0.07 oz (2 g)

Directions

1. Lightly flatten the chicken breast, season with salt and spices, and add the crushed garlic and sunflower oil.
2. Marinate for 3–5 minutes.
3. Grill until fully cooked.
4. Cook the buckwheat in boiling salted water until tender and drain.
5. Shape the buckwheat on the plate with a ring mold.
6. Place the grilled chicken breast alongside.
7. Garnish with roasted cherry tomatoes and herbs.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.