Lemonlike Roasted Chicken Bowl

For the Lemonlike Roasted Chicken Bowl, first rinse the chicken breast in cold water and pat dry. For the marinade, wash the lemon hot and dry, grate the zest and squeeze out the juice. Mix the juice with the starch until smooth, wash the ginger and press it through the garlic press. Stir in the honey, broth, salt and pepper and marinate the chicken breasts in it until ready to use in the refrigerator.

Rinse the buckwheat in cold water, put it in a saucepan with 200 ml of water, bring to a boil and cook, covered, over low heat for 10-15 minutes.

Meanwhile, clean and wash the beans and cut them into 2-3 cm long pieces. In another pot, bring a little salted water to a boil and cook the beans in it for about 5 minutes. Clean the spring onions, wash them, cut them into fine rings and mix them with the beans (including the cooking water), the vinegar and 1 tablespoon of oil. Season the bean salad with salt and pepper.

Halve, clean, wash and dice the bell bell pepper. Peel, halve and finely dice the onion. Heat 1 tablespoon oil in a frying pan, sauté onion and bell bell pepper in it over high heat for about 2 minutes, add tomato paste, 3-4 tablespoons water and sugar and simmer for another 5 minutes over low heat. Let the sauce cool down a bit and puree it finely. Clean, wash and slice the cucumber.

Heat the remaining oil in a pan and sear the chicken breast for about 5 minutes on each side until crispy, pour the marinade and cook the fillet through in another 5 minutes or so. Fillet in slice

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