Roasted Chicken Breast with Orange Sauce, Buckwheat, and Fresh Broccoli

Ingredients:

• 2 boneless, skinless chicken breasts

• 1 orange (juice and zest)

• 2 tablespoons olive oil

• 1 cup buckwheat

• 2 cups fresh broccoli florets

• Salt and pepper to taste

• Fresh herbs for garnish (optional)

Instructions:

1. Prepare the Chicken: Preheat your oven to 400°F (200°C). If you like, you can grill the chicken in a pan. Season the chicken breasts with salt and pepper. In a small bowl, mix the orange juice and zest with 1 tablespoon of olive oil. Pour this mixture over the chicken breasts and let them marinate for about 15 minutes.

2. Roast the Chicken: Place the marinated chicken in a baking dish and roast in the preheated oven for about 20-25 minutes (or in a pan and then in the air fryer), or until the internal temperature reaches 165°F (75°C).

3. Cook the Buckwheat: While the chicken is roasting, rinse the buckwheat under cold water. In a saucepan, bring 2 cups of water to a boil. Add the buckwheat and a pinch of salt, reduce the heat, cover, and simmer for about 10-12 minutes, or until the water is absorbed and the buckwheat is tender.

4. Steam the Broccoli: In the last 5 minutes of the chicken cooking, steam the broccoli florets until tender but still vibrant green, about 5 minutes. If you have leftovers is good too!

5. Serve: Once the chicken is done, slice it and serve it on a plate alongside the buckwheat and steamed broccoli. Drizzle any remaining orange sauce from the baking dish over the chicken for added flavor. Garnish with fresh herbs if desired.

This meal is not only quick to prepare but also a delightful combination of protein, fiber, and vitamins. Perfect for a busy family dinner! Enjoy your delicious and healthy feast!