Stir-Fried Chicken With Corn and Millet

Using millet instead of rice in this stir-fry adds unexpected texture.
Andrew Purcell, Carrie Purcell
MAKES 1 SERVING
INGREDIENTS
  • 3ounces boneless, skinless chicken thighs, cut into 1-inch pieces
  • Salt
  • Pepper
  • 1/2tablespoon olive oil
  • 2cloves garlic, sliced thin
  • 1/2cup fresh corn kernels (from 1 small ear)
  • 2/3cup cooked millet
  • 2tablespoons fresh parsley, chopped
  • 1/4lime, juiced
  • 1/4medium-size ripe avocado, chopped into 1/2-inch pieces
DIRECTIONS
  1. Season chicken on all sides with salt and pepper. In a large skillet over medium heat, heat olive oil. Add chicken and garlic and cook, stirring occasionally, until chicken is cooked through, about 4 minutes.
  2. Add corn and cook, stirring, just until it starts to soften, about 2 minutes more.
  3. Add millet, parsley, and juice. Cook, stirring, until heated through. Top with avocado.

NUTRITION PER SERVING

537 calories
20 g fat (4 g saturated)
66 g carbs
5 g sugar
9 g fiber
27 g protein
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