Chicken breast fillet with paprika-mango salsa and millet

Ingredients

• 200 g millet
• 400 ml Vegetable broth
• 0.5 tsp turmeric powder
• 4 chicken breast fillets (150 g each)
• 1 Organic lemon
• 2 sprigs thyme
• 1 Red Onion
• 1 red bell pepper
• 2 Tomatoes
• 1 green jalapeño
• 1 Mango
• 0.5 bunch coriander (10 g)
• 4 tbsp olive oil
• Salt
• Pepper
• 30 g cashew nuts

Instructions

1. 1.

   Rinse millet with water, then simmer with twice the amount of broth and turmeric powder for 15–20 minutes. Meanwhile pat chicken fillets dry. Rinse lemon hot and slice half into rounds. Wash thyme, shake off excess moisture and pluck leaves.

2. 2.

   For the salsa, peel and finely chop onion. Dice bell pepper, tomatoes, and jalapeño after washing. Peel mango, remove flesh from pit and dice small. Wash coriander, shake dry, pluck leaves and chop. Mix all together. Squeeze juice of half lemon and add 3 tbsp oil to salsa. Season with salt and pepper.

3. 3.

   Heat remaining oil in a pan. Brown chicken fillets on all sides over medium heat for 7 minutes until golden brown. Add lemon slices and thyme leaves for 2 minutes, seasoning with salt and pepper.

4. 4.

   Roast cashew nuts in a dry pan for 2 minutes. Plate chicken with millet and salsa, garnish with roasted cashews.