Chicken Skewers with Buckwheat Bean Salad

Ingredients

• 250 g Buckwheat
• 600 g chicken breast fillet (ready to cook; skinless)
• 1 red bell pepper
• 1 large onion
• 6 mushrooms
• 0.5 tsp dried bean herb mix
• 1 tsp Dried oregano
• Salt
• Pepper (ground freshly)
• 6 tbsp Olive oil
• 400 g Green Beans

Instructions

1. 1.

   Cover the buckwheat with water, bring to a boil and let it simmer for 20–25 minutes on low heat.

2. 2.

   Wash the chicken, pat dry and cut into 2.5 cm cubes. Halve the bell pepper, remove seeds, wash and cut into bite‑sized pieces. Peel and quarter the onion; separate the layers. Clean the mushrooms and slice them.

3. 3.

   Thread the chicken, pepper, onion, and mushroom alternately onto skewers.

4. 4.

   Mix the herbs with salt, pepper, and 6 tbsp olive oil. Brush the skewers with this mixture and let marinate for about 10 minutes. Then place on a parchment‑lined baking sheet and bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for approximately 25 minutes.

5. 5.

   Meanwhile, wash the green beans, trim, cut into 3 cm pieces, and boil in salted water for 6–8 minutes. Drain and let them dry well.

6. 6.

   Drain the buckwheat, combine with the green beans, season with salt and pepper, and arrange the chicken skewers on top.