This post is sponsored by Bob's Red Mill. All opinions are my own.
Mornings are below freezing, but it can warm up to 50 in the afternoon. Some days it is seriously windy outside. As soon as the sun goes down it's cold again. Then it rains. It will rain here in NY for the next four days...Spring it is a chilly wet season. You want to start eating a little lighter, but you still need food to be warming and comforting.
This Millet with Thyme-Scented Chicken and White Beans from Bob's Red Mill Everyday Gluten-Free Cookbook is a perfect transitional dish. Thyme is a light herb and chicken is a light meat. White beans are filling, but not heavy like black beans and millet is a really warming grain.
If you are unfamiliar with millet it is a super versatile seed that acts like a grain, so it is gluten-free. It can be cooked to be creamy like a porridge, or it can be made fluffy like rice. Millet is easy to digest and high in protein and B vitamins.
I really like that millet is unrefined but still light. White rice gets boring, and it lacks nutrition. We just can't eat potatoes everyday either!
This is an easy dish to cook and you can throw it in the crockpot too. Just put the beans on and tomatoes on top of the chicken so they don't get over cooked. The mild flavor of this dish makes it very kid friendly too.
Millet with Thyme-Scented Chicken & White Beans
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: entree gluten-free chicken millet French
Ingredients (4 servings)
- 2 tsp olive oil 10mL
- 1 cup chopped onions 250 mL
- 1 lb boneless skinless chicken breasts, 500g cut into 1-inch (2.5cm) cubes
- 4 cloves garlic, minced
- 1 1/2 tsp dried thyme 7mL
- 1/2 tsp fine sea salt 2mL
- 1/2 tsp freshly cracked black pepper 2 mL
- 1 can (14 to 19 0z/389 to 540 mL) white beans (such as navy or Great Northern) drained and rinsed
- 1 can (14 to 15 oz/398 to 425 mL) diced tomatoes, with juice
- 1/3 cup dry white wine 75 mL
- 3 cups hot cooked millet (see page 11) 750 mL
1) In a large skillet, heat oil overn medium-high heat. Add onions and cook, stirring for 5 minutes or until slightly softened. Add chicken, garlic, thyme, and pepper, cook stirring for 4 minutes or until chicken is browned on all sides.
2) Stir in beans, tomatoes and wine. Reduce heat and simmer stiring occasionally for 5 to 7 minutes or until sauce is slightly thickened and chicken is no longer pink inside.
3) Divide millet among four shallow bowls and top with chicken mixture.