Balsamic Chicken with Millet, Spinach and Tomato

Even in Wintertime, I love anything grilled. It has a wonderful smoky flavor and it is low on fat!  This balsamic chicken is great with Millet–a wonderful grain that is wheat free!  It is very much like cous cous but without the wheat.

The charred chicken brings in the Feng Shui colors of black and white which will activate both the Career/Lifepath and Children/Creativity Guas while the red tomatoes will energize your Fame and Recognition Gua and the green hue of the spinach will activate the Family Gua and the Wood element!  Enjoy!

Balsamic Chicken with Millet Spinach and Tomato

Serves: 6-8

Ingredients

1 cup of Millet

1 pound chicken breasts  skinless and boneless

1 ½  cup  Silver Palette Balsamic Vinaigrette

1 teaspoons  Dijon mustard

Salt and freshly ground pepper to taste

2 cups firmly packed fresh spinach, chopped  (or one package of frozen spinach-defrosted)—USE ORGANIC

½ cup chopped Italian parsley—leaves only

½ cup chopped cilantro—leaves only

1/2 cup fresh basil, chopped

1 ½ cups fresh grape tomatoes, halved

1/2  cup yellow bell pepper, diced

½ cup red bell pepper, diced

Instructions

1.  Follow instructions to make the Millet on the box.  Add olive oil, salt and pepper to taste.  Set aside to cool.   An alternate method that I use allows you to toast the millet in a non-stick pan first and once it is toasted, add boiling water to cover.  Also add olive oil, salt and pepper.  I like to add dried onion flakes and fresh garlic slices as well.  I cook it like arborio rice. You can use water or chicken broth. Your choice.  Once water has been absorbed, add more to cover again.  Cover the pan.  When second batch of water has been absorbed, taste to see if it is soft.  Then let sit for five minutes and fluff with a fork.

2. Marinate chicken breasts in 1 cup of balsamic vinaigrette overnight.

3. Place chicken into a heated grill pan and cook for 5 to 6 minutes on each side.

4. Grill yellow and red bell peppers about 2 minutes on each side.  Let chicken and peppers cool and then dice into small pieces.

5. Blend Dijon mustard with ½ cup balsamic vinaigrette in a small bowl.

5. In a large bowl, put diced chicken, peppers, parsley, cilantro, tomatoes and spinach and toss together.  Add the dressing.  Serve immediately, or, if desired, cover and chill 1 hour before serving

Enjoy!!!

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