Paprika Chicken with Cucumber Buckwheat Salad

This dish is a healthy and flavorful meal that is perfect for a warm summer night. The chicken is seasoned with paprika and salt, which gives it a smoky flavor that pairs perfectly with the refreshing cucumber and lemon in the salad. Buckwheat is used as the grain for the salad, which adds a nutty flavor and a nice crunch.

1. Preheat the oven to 375°F.
2. Season the chicken breasts with paprika and salt on both sides.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until browned.
4. Transfer the chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes until cooked through.
5. While the chicken is cooking, cook the buckwheat according to the package directions.
6. Cut the cucumber into small cubes and finely chop the red onion. Add them to a bowl with the cooked buckwheat.
7. Whisk together the lemon juice and olive oil and pour it over the cucumber, onion, and buckwheat mixture. Mix well.
8. Serve the chicken hot with the cucumber buckwheat salad on the side. Enjoy!