Wash the buckwheat and divide it evenly into two oven-safe containers.
Dice the chicken fillet and add it to the containers over the buckwheat. Pour the water evenly into both containers.
Chop the carrot, slice the onion, and dice the tomato. Layer these vegetables on top of the chicken. Season with salt and black pepper to taste.
Mix the Greek yogurt and egg together to create a topping, then pour it evenly over the vegetables in the containers.
Sprinkle grated cheese over the top of each container.
Cover the containers with aluminum foil and bake in an oven preheated to 180°C (350°F) for 50 minutes.
Remove the foil and continue to bake for another 3 to 5 minutes until the cheese is melted and browned.
Cook it hands-free.
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