OMG hands down, my favorite meal I have made in a long long time! You guys have to try it out one night!
I wanted to switch up our carbs a bit, as we eat a ton of sweet potatoes and rice each week. I actually saw millet on Doctor Oz one day and thought I would give it a try. We loved it, even Jaxon! It’s also gluten free, and couldn’t be easier to make.
What You Need:
1lb – 1.5lbs of chicken breast, cut into bite-size pieces
1 cup of Carrots, sliced
1 Red Onion, chopped
1 Red Pepper, chopped
3 cups Fresh Spinach
Crushed Red Pepper Flakes
2 tbsp Brown Sugar
2 tbsp Coconut Aminos
Salt & Pepper
1 cup Millet
2 cups Chicken Stock
Bring the chicken stock to a boil in a sauce pan. Add your millet. Cover with a lid, and reduce heat to medium-low. Cook for 20 minutes until liquid is gone. Fluff with a fork.
Spray a pan with olive oil cooking spray and sauté the carrots, onion, and red pepper over medium-high heat, until they are tender, about 10 minutes.
Then add in your chicken and red pepper flakes. Once the chicken is cooked through, stir in the coconut aminos and brown sugar.
Lastly add your spinach to wilt down. Season mixture with pepper, and a little salt. (You can add more later to taste, but don’t want to over season with the coconut aminos.)
Serve the chicken stir-fry over the millet. You can also serve over white or brown rice.