Millet salad with Cuban spiced chicken
4
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Millet is a small, yellow, gluten-free grain with a buttery taste. Find it in the health-food aisle.
Ingredients
Millet
¾ cup(s), (150g), rinsed, drained
Ground cumin
½ tsp
Fresh red chilli
1 whole, deseeded, finely chopped
Garlic
1 clove(s), crushed
Fresh coriander
1 tbs, chopped
Lime juice
2 tbs
Olive oil
1 tbs
Chicken thigh, skinless, raw
540 g, (4x150g thigh fillets), fat trimmed
Asparagus
1 bunch(es), halved crossways
Sugar snap peas
150 g, thinly sliced
Cherry tomatoes
200 g, halved
Rocket
80 g, baby
Oil spray
2 x 3 second spray(s)
Instructions
1
Heat a medium saucepan over medium-high heat. Cook millet, stirring, for 3 minutes or until fragrant. Add cumin and 1½ cups (375ml) water and bring to the boil. Reduce heat and simmer, covered, for 12 minutes or until liquid has absorbed and millet is almost tender. Set aside, covered, for 5 minutes.
2
Meanwhile, combine chilli, garlic, coriander, half the juice and half the oil in a shallow dish. Add chicken and turn to coat. Cover and place in fridge for 10 minutes.
3
Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook chicken and asparagus for 3–4 minutes each side or until asparagus is tender and chicken is cooked through.
4
Meanwhile, place sugar snaps in a medium bowl and cover with bowling water. Set aside for 5 minutes. Drain.
5
Combine millet, asparagus, tomatoes, sugar snaps, rocket and remaining juice and oil in a large bowl. Serve salad topped with chicken.
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