God continually amazes me with His provision from the garden!
This coconut curry chicken over millet and zucchini dish came about with oodles of zucchini in the garden. Also, my current fixation with millet experimentation…..and a spice mix of curry I was afraid the hubby would snub. To be honest, I didn’t think I would like the curry blend, but to my pleasant surprise, it was very good!
You know, a little adventure goes along way. I just don’t like to waste food. So, the food should be tasty and pass the hubby test. For the single person or couple’s abode, this easy and quick gluten free dish will be right up your alley.
Here’s what you need:
2 Chicken Breast (sliced 1 inch width pieces)
1 Tablespoon Organic Coconut Oil
2 Cups shredded Zucchini
2 Cups Millet (precooked on preparation day)
1 Small onion
1 Cup Fresh Spinach
2 Teaspoons Curry Spice Blend
1/2 Cup Shaved Unsweetened Coconut
1/2 Cup Fresh or Frozen Peas
Heat a skillet until it is nice and hot. Dredge the sliced chicken in curry spice and coconut flakes. Add the coconut oil to the skillet and spread evenly across the skillet. Place the coated chicken in the oil and sauté 3-4 minutes each side until done inside.
Meanwhile, place the shredded zucchini in a 6 x 3 or 9×9 inch dish. Add the chopped onion with a tiny bit of salt and as much as you like of pepper. Place in the microwave 2 minutes. Take it out and cover with the precooked millet. Cover the millet with spinach, and peas, and just a teaspoon of butter. Microwave on high two more minutes.
When your chicken is fully cooked place over your vegetable mix and enjoy!
***Picking a day to cook your whole grains frees up your schedule for quick easy meals throughout the week**** PS—-the hubby still doesn’t like curry;)