Paprika-yogurt glazed chicken breast over creamy buckwheat with spinach and pumpkin seeds
An original high-protein recipe featuring seared chicken breast glazed with yogurt, paprika, and lemon, served over creamy buckwheat with sautéed spinach and a crunchy finish of toasted pumpkin seeds.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 680 g chicken breast (skinless, en 4 porciones)
- 180 g plain Greek yogurt (divided)
- 170 g raw buckwheat groats (enjuagado)
- 120 g fresh spinach (lightly packed)
- 480 ml chicken broth or water (for cocinar the trigo sarraceno)
- 30 g pumpkin seeds (unsalted)
- 30 ml olive oil (divided)
- 30 ml lemon juice (freshly squeezed)
- 2 g lemon zest (fina)
- 9 g garlic (2 cloves chopped and 1 grated)
- 4 g sweet paprika
- 2 g ground cumin
- 10 g Dijon mustard
- 80 g yellow onion (chopped fina)
- 20 g grated Parmesan cheese
- 6 g salt (or to taste)
- 2 g black pepper (or to taste)
- 8 g fresh parsley (chopped)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry with paper towels and place them in a bowl.
- 2
In a small bowl, mix 120 g (1/2 cup) Greek yogurt, lemon juice, lemon zest, 1 tablespoon olive oil, sweet paprika, ground cumin, Dijon mustard, 1 grated garlic clove, 1/2 teaspoon salt, and black pepper. Reserve 2 tablespoons of this mixture for finishing and coat the chicken with the rest.
- 3
Heat a large oven-safe skillet over medium-high heat with 1/2 tablespoon olive oil. Sear the chicken breasts for 2 minutes per side until lightly browned.
- 4
Transfer the skillet to the oven and cook the chicken for 10 to 14 minutes at 220 °C / 425 °F, or until fully cooked through. Remove from the oven and let it rest for 5 minutes.
- 5
While the chicken bakes, place the buckwheat and chicken broth or water in a medium saucepan with a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the liquid is absorbed.
- 6
In another skillet, toast the pumpkin seeds for 2 to 3 minutes over medium heat, stirring, until crisp. Remove and set aside.
- 7
In the same skillet, add the remaining 1/2 tablespoon olive oil. Sauté the yellow onion for 3 minutes. Add the 2 chopped garlic cloves and cook for 30 seconds more.
- 8
Add the fresh spinach to the skillet and sauté for 1 to 2 minutes until wilted. Stir in the cooked buckwheat, the remaining 60 g (1/4 cup) Greek yogurt, and the grated Parmesan cheese. Mix until creamy. Adjust with salt and black pepper.
- 9
Slice the chicken or serve it whole over the creamy buckwheat and spinach. Finish with the reserved yogurt mixture, the toasted pumpkin seeds, and the chopped fresh parsley.
- 10
Serve hot, making sure to divide the chicken, buckwheat, spinach, yogurt glaze, and pumpkin seeds among the 4 portions.
Chef tips
For juicier texture, avoid overcooking the chicken breast and let it rest before slicing. If you want a deeper golden finish, broil the chicken for 1 to 2 minutes at the end, watching closely.
Substitutions
You can substitute the buckwheat with quinoa in the same amount. Parmesan can be replaced with a similar aged grated cheese, and pumpkin seeds can be swapped for sunflower seeds if preferred.
