Healthy Facts:
- Millet is at the top of the health charts; it’s loaded with magnesium which can reduce asthma severity, lessen migraines, and lower high blood pressure and heart attack risk
- Kale and bell peppers are packed with antioxidant vitamins A, C and K – all of which battle cancer and keep us healthy and strong
- Chicken offers all essential B vitamins and is packed with lean protein
- Quercetin, a polyphenolic compound from onions, helps reduce inflammation from rheumatoid arthritis and allergies
- Vitamin A from sweet potatoes provides antioxidant support and is important for vision health
10 Min Cook Time |20 Min Prep Time | Serves 4 |392 Calories per Serving
Ingredients
- 2 cups millet, cooked
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
- 2 scallions, thinly sliced
- 2 tablespoons grape-seed oil
- 2 boneless and skinless chicken breast halves, cut into bite-size pieces
- 1 sweet potato, peeled and julienned
- 2 bell peppers, julienned
- 2 cups kale, chopped
- 1 small red onion, diced
- 1 cup cabbage, julienned
- ¼ teaspoon Chinese five-spice powder
- 1 tablespoon fish sauce
- 2 eggs, scrambled
- 1 cup huitlacoche, pureed
- 1 teaspoon sesame oil
- 2 tablespoons fresh cilantro, chopped
What You Need
- Large skillet
- Saucepan
How To Make It
- Cook millet according to package to yield two cups. Toss warm millet with lemon and lime zest. (Add scallions for an extra zing!)
- Heat two tablespoons of grape-seed oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides and cooked through. Remove chicken from pan.
- Add more oil to pan if needed. Heat sweet potato, peppers, kale, onion and cabbage and sauté until all vegetables are softened. Stir in five-spice and fish sauce.
- Stir in scrambled eggs and cook for one minute. Stir in cooked millet, cooked chicken and huitlacoche.
- Divide millet between four plates or bowls. Top each with a drizzle of sesame oil and chopped cilantro.
