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Photo of Millet salad with Cuban spiced chicken by WW

Millet salad with Cuban spiced chicken

7
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.

Notes

TIP: Be careful not to overcook the millet as it may become thick and gluggy. Add it: 30g reduced-fat feta cheese (crumbled) in Step 4. Swap it: Millet for quinoa.

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