Millet is rich in B vitamins and one of the most alkaline grains. It has a nutty flavour and is an ideal gluten-free replacement for couscous. This one pan chicken millet pilaf is a delicious blend of protein, grains and vegetables — quick and easy to make, it’s bound to be become a family favourite.

| Serves 2-3 |

Ingredients

1 tbs virgin coconut oil

1 brown onion, finely diced

2 cloves garlic, minced

1 organic chicken breast, cubes

1 medium carrot, peeled and grated

1 medium zucchini, peeled and grated

2 tbsp sundried tomatoes, sliced

1 cup millet, soaked and rinsed

2 cups chicken stock or filtered water

half head broccoli, cut into florets

handful baby spinach

juice of ½ lemon

2 tbsp fresh basil or oregano

salt and pepper to taste

Method

Heat a saucepan or large frying pan over medium heat and add the oil, onion and garlic. Sauté for 2-3 minutes.

Add the chicken and cook until lightly browned.

Add carrot, zucchini and sundried tomatoes and sauté for another minute.

Add millet and chicken stock and bring to the boil. Simmer on low heat for 5-10 minutes, stirring occasionally.

Add broccoli and baby spinach and cook for a further 5 minutes or until the stock has evaporated.

Season with lemon juice, salt and pepper.

Enjoy as is or increase the nutrient-density of this meal by serving with a side of steamed vegetables.

*Inspiration for this delicious and easy to make recipe was taken from Mandy Sacher’s Wholesome Child cookbook.