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Prep Time 15 mins - Cooking Time 25 mins - Total Time: 40 mins Servings 1 – Calories 564


  • 1/4 Cup Organic Buckwheat Groats

  • 1/2 Cup Water

  • Dash Salt (Optional)

  • Juice of 1 Lime

  • 1 Tbsp Cilantro, chopped


  • 1/4 Lb Chicken Breast, boneless & skinless

  • 2 Tsp Taco Seasoning

  • 1 Tbsp Olive Oil

  • 1/2 Cup Red Onion, diced

  • 1/2 Cup Bell Peppers, diced

  • 1/4 Cup Corn

  • 1 Clove Garlic, minced

  • 1/3 Cup Black Beans, drained

  • 1/3 Cup Tomatoes, diced

  • 1 Tbsp Cilantro Chopped

  • 1/8 Cup Shredded Mexican Blend Cheese (Optional)

  1. Add the Buckwheat Groats, Water, Salt, Lime Juice, and Cilantro to a medium pot. Stir well.

  2. Bring to a boil, then cover, reduce heat, simmer for 13 minutes. Set aside and keep covered.

  3. Meanwhile, cut the Chicken into bite-sized pieces. Season with half of Taco Seasoning.

  4. In a very large skillet, heat the Olive Oil over medium-high heat. Add the Chicken in a single layer and cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.

  5. In the same skillet, increase the heat to high, and add the Onions, Bell Peppers, Corn, and remaining Taco Seasoning. Cook, stirring occasionally, until veggies are slightly blackened.

  6. Decrease heat to low, add Garlic, and stir until combined.

  7. Add the drained Black Beans, Tomatoes, and Chicken, stir until combined and heated through..

  8. Top Buckwheat Groats with Chicken Mixture, garnish with extra Cilantro and Cheese.

This Southwestern Fiesta Chicken is so good, quick and easy. It’s perfect for throwing together on a weeknight, and it’s better than anything you’ll get at a restaurant!

*Available at

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