Garlic chicken, broccoli and buckwheat stir-fry

Ingredients

For 1 serving

• Chicken breast140 g
• Broccoli200 g
• Buckwheat60 g
• Garlic1 clove
• Chili pepperto taste
• Lemon zest2 g
• Extra virgin olive oil10 g
• Saltto taste

In season: October – March

Method

1. Rinse the buckwheat and toast it in a dry pan over medium heat for 2 minutes, stirring, until fragrant; cover with boiling salted water and cook for 15 minutes, until tender but separate; drain.
2. Meanwhile bring a small pan of salted water to the boil, break the broccoli into small florets and blanch them for 3 minutes, until bright green and still crisp; drain.
3. Cut the chicken breast into cubes of about 2 cm and salt them. Heat the oil in a wide frying pan over medium-high heat with the peeled, crushed garlic and the chilli and brown the chicken for 5 minutes, turning, until golden and cooked through.
4. Add the broccoli and buckwheat and toss for 2 minutes over high heat, until everything is hot and well flavoured; remove the garlic.
5. Turn off the heat and finish with the grated lemon zest; taste, adjust the salt and serve.