Buckwheat Bowl with Grilled Chicken Thighs, Kale, and Mustard Vinaigrette

Ingredients

• •1 cup buckwheat groats
• •2 cups chicken or vegetable broth
• •4 bone-in, skin-on chicken thighs
• •2 cups fresh kale, chopped
• •3 tablespoons Dijon mustard
• •2 tablespoons apple cider vinegar
• •3 tablespoons olive oil
• •1 clove garlic, minced
• •1 teaspoon salt
• •½ teaspoon black pepper
• •1 lemon, halved

Directions

1. 1Rinse buckwheat groats and cook in broth over medium-high heat for 15 minutes until tender and liquid is absorbed.
2. 2Pat chicken thighs dry and season generously with salt and pepper on both sides.
3. 3Heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook chicken thighs skin-side down for 6-7 minutes until golden, then flip and cook for 5-6 minutes until cooked through.
4. 4Whisk together Dijon mustard, apple cider vinegar, remaining 2 tablespoons olive oil, minced garlic, salt, and pepper in a small bowl.
5. 5Toss chopped kale with half the vinaigrette and massage gently for 1-2 minutes until slightly softened.
6. 6Divide cooked buckwheat between serving bowls and top with massaged kale.
7. 7Slice or shred the chicken thighs and arrange over each bowl, drizzle with remaining vinaigrette, and serve with lemon wedges.

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