Informations supplémentaires
35 min.
|
758 kcal
|
easy
|
|
Printable version
1. Setup
Roughly chop the kale. Chop the garlic.
2. Cook the millet
Bring a pot of water with the broth cube to a boil. Cook the millet 10-14 minutes until tender. Drain.
3. Cook the chicken
Cover the chicken with the spices, salt and pepper. Heat a drizzle of oil in a pan over medium heat. Cook the chicken 4-5 minutes per side then remove from the pan.
4. Make the sauce
Add the tomatoes and 1/2 | / 3/4 cup of water to the pan along with salt, pepper and 1 tbsp. of sugar. Bring to a boil and cook for 3-4 minutes over medium high heat until the sauce reduces slightly. Add the cream and mix. Return the chicken to the pan, cover and cook for 4-5 minutes over low heat.
5. Cook the kale
Heat a drizzle of oil in a pan over medium high heat. Cook the kale 2-3 minutes until slightly colored. Add the garlic and cook for 1 minute. Add salt and pepper.
6. Plate your dish
Serve the chicken and the sauce with the millet and the kale topped with parmesan. Bon appétit!
2unitChicken Breast
1unitDiced Tomatoes
15mlItalian Spices
60mlCream 18%
150gKale
180mlMillet
1unitVegetable Broth Cube(s)
1unitGarlic Clove(s)
15gGrana Padano Cheese
What you need
pans, pot, strainer, tongs
758 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
75g
25%
fat
16g
25%
cholesterol
214mg
71%
fiber
11g
44%
protein
78g
saturated
5g
25%
sodium
578mg
24%
sugar
8g
trans
0g