Chicken Dill Sauté
Dill can be a powerful herb to add to any meal. Its phytonutrients help emulsify fats and enhance nutrient absorption specifically to the brain. Also known for its elevating and hormone balancing characteristics makes this meal not only delicious but puts major power on your plate!
Phase 1 | Serves 4
Prep time: 25 minutes | Total time: 25 minutes
INGREDIENTS
1 cup toasted buckwheat groats
Sea salt
1 lemon
1 pound skinless, boneless chicken breast, cut into bite-size pieces
2 large bell peppers (red, orange and/or yellow), cut into strips
1 small red onion, sliced
1/2 cup chicken broth
Freshly ground black pepper
8 ounces sugar snap peas (about 3 ½ cups)
1/3 cup chopped fresh dill
DIRECTIONS
- In a medium saucepan, combine 2 cups water and ½ teaspoon sea salt. Bring to a boil. Stir in the buckwheat, reduce the heat to low, cover with a tight-fitting lid, and simmer 10 minutes. Remove the pan from the heat and let sit covered for 10 additional minutes. Remove the lid and fluff the buckwheat with a fork.
- Meanwhile, grate 1 teaspoon zest from the lemon; set aside. Squeeze 1 tablespoon lemon juice into a pie plate, add the chicken, and turn to coat.
- Heat a 12-inch nonstick skillet over medium-high heat. Add the bell peppers, onion, 2 tablespoons of the broth, and 1/4 teaspoon each salt and black pepper. Cook 3 minutes or until the veggies soften, stirring. Transfer to a large bowl.
- To the same skillet, add the sugar snap peas, 2 tablespoons broth, and 1/8 teaspoon each salt and black pepper. Cook 2 to 3 minutes or until beginning to brown, stirring occasionally. Add to the pepper mixture.
- To the same skillet, add the chicken; sprinkle with 1/4 teaspoon salt. Cook 3 to 5 minutes or until golden, stirring once or twice. Return the vegetables to the pan; add the remaining 1/4 cup broth. Cook 1 minute or until saucy, stirring. Stir in the dill, 1/4 teaspoon salt, and reserved lemon zest. Serve over cooked buckwheat.
Dill can be a powerful herb to add to any meal. Its phytonutrients help emulsify fats and enhance nutrient absorption specifically to the brain. Also known for its elevating and hormone balancing characteristics makes this meal not only delicious but puts major power on your plate!
Phase 1 | Serves 4
Prep time: 25 minutes | Total time: 25 minutes
INGREDIENTS
1 cup toasted buckwheat groats
Sea salt
1 lemon
1 pound skinless, boneless chicken breast, cut into bite-size pieces
2 large bell peppers (red, orange and/or yellow), cut into strips
1 small red onion, sliced
1/2 cup chicken broth
Freshly ground black pepper
8 ounces sugar snap peas (about 3 ½ cups)
1/3 cup chopped fresh dill
DIRECTIONS
- In a medium saucepan, combine 2 cups water and ½ teaspoon sea salt. Bring to a boil. Stir in the buckwheat, reduce the heat to low, cover with a tight-fitting lid, and simmer 10 minutes. Remove the pan from the heat and let sit covered for 10 additional minutes. Remove the lid and fluff the buckwheat with a fork.
- Meanwhile, grate 1 teaspoon zest from the lemon; set aside. Squeeze 1 tablespoon lemon juice into a pie plate, add the chicken, and turn to coat.
- Heat a 12-inch nonstick skillet over medium-high heat. Add the bell peppers, onion, 2 tablespoons of the broth, and 1/4 teaspoon each salt and black pepper. Cook 3 minutes or until the veggies soften, stirring. Transfer to a large bowl.
- To the same skillet, add the sugar snap peas, 2 tablespoons broth, and 1/8 teaspoon each salt and black pepper. Cook 2 to 3 minutes or until beginning to brown, stirring occasionally. Add to the pepper mixture.
- To the same skillet, add the chicken; sprinkle with 1/4 teaspoon salt. Cook 3 to 5 minutes or until golden, stirring once or twice. Return the vegetables to the pan; add the remaining 1/4 cup broth. Cook 1 minute or until saucy, stirring. Stir in the dill, 1/4 teaspoon salt, and reserved lemon zest. Serve over cooked buckwheat.
