Instructions

• Heat 1 tablespoon olive oil in large frying pan over medium heat. Add garlic and leek and season with salt and pepper. Fry for 2 minutes, stirring occasionally. Cover pan and cook until leek has softened (about 2 to 3 minutes).
• Season chicken breast with salt, pepper, and dried oregano. Move leek to side of pan and place chicken on other side. Cook chicken for 6 to 7 minutes, turning often, until cooked through and golden brown.
• Add buckwheat groats and mix in all remaining ingredients. Cook for 1 to 2 minutes and then add hot water, tamari (or soy sauce), and balsamic vinegar. Bring to a boil. Cover pan, reduce heat to low, and simmer gently for 5 minutes.
• Add chopped cabbage, mix through, and cover. Cook for 3 minutes. Remove lid and cook uncovered for another 3 minutes. Serve immediately.