Smoked paprika chicken, nutty buckwheat, avocado, and sauerkraut make this bowl anything but ordinary. The combination of warm spices, cool crunch, bright acidity, and fermented ingredients bring flavor and a gut-friendly boost. It’s the kind of meal that holds up well in the fridge and still tastes great when you come back to it later.
Buckwheat Bowl with Smoked Paprika Chicken
Ingredients for Chicken
- ½ cup goat or sheep's milk yogurt, plus more for garnish
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lime juice
- 1 tablespoon smoked paprika
- 4 boneless skinless pasture-raised chicken thighs
Ingredients for Salad
- 1 cup toasted buckwheat groats
- 4 cups baby spinach
- 1 cup sauerkraut
- 1 avocado, halved, pitted, and sliced
Ingredients for Dressing
- 1 large bunch scallions, trimmed
- ⅓ cup extra-virgin olive oil
- 3 tablespoons lime juice
- ½ teaspoon kosher salt
- 1 teaspoon grated lime zest and lime wedges, for garnish
Method
Step 1
To marinate the chicken: Combine the yogurt, olive oil, lime juice, and paprika in a large nonreactive bowl. Add the chicken and coat well. Marinate in the refrigerator for at least 30 minutes, or up to 1 day.
Step 2
For the buckwheat groats: Place the groats in a medium pot and cover with 2 cups water. Bring to a boil, reduce the heat to low, cover, and simmer until tender but still holding their shape, about 10 minutes. Drain excess water and set the groats aside.
Step 3
To grill the chicken: Preheat the grill to 450°F (or heat a grill pan on the stove over high heat). Wipe excess marinade from the chicken and grill for 8 to 10 minutes per side, until the internal temperature reaches 165°F.
Step 4
For the dressing: While the chicken is on the grill, place the scallions directly on the grill and grill for 5 to 7 minutes, until charred all over. Chop into small pieces. Transfer to a medium bowl, add the olive oil, lime juice, and salt, and mix well.
Step 5
For the salad: In a large bowl, gently mix the groats and baby spinach. Add most of the charred scallion dressing, tossing to coat. Divide the groats among bowls and top with the sauerkraut, avocado, and grilled chicken. Drizzle with the remaining dressing and add a dollop of yogurt and a sprinkle of lime zest. Serve with lime wedges.
Nutritional Analysis Per Serving:
Calories: 510 Total Fat: 33g, Saturated Fat: 7g, Cholesterol: 115mg, Fiber: 8g, Protein: 28g, Carbohydrates: 27g, Sodium: 540mg, Sugars: 5g, Net Carbs: 19g
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