Spiced Coconut Millet with Grilled Chicken and Mango Salsa

Spiced Coconut Millet with Grilled Chicken and Mango Salsa

A modern twist on traditional Kenyan flavors, this dish combines spiced coconut millet, grilled chicken marinated with local spices, and a fresh, zesty mango salsa. This recipe is rich in fiber, lean protein, and vitamins, making it perfect for diabetic patients while introducing exciting flavors.

  • Prep Time20 min
  • Cook Time30 min
  • Perform Time10 min
  • Total Time1 hr
  • Serving Size4
  • Energy400 cal
  • Cuisine
    • Kenyan
  • Course
    • Main Course
  • Suitable for Diet
    • Diabetic
    • Gluten Free
    • Halal
    • Low Lactose
    • Low Salt

Ingredients

For the Coconut Millet

  • 1 cup millet
  • 1 cup light coconut milk
  • 1 ½ cups water
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 tablespoon olive oil
  • Salt to taste

For the Grilled Chicken

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 clove garlic, minced
  • Salt and pepper to taste

For the Mango Salsa

  • 1 ripe mango, diced
  • 1 small red onion, finely chopped
  • 1 small cucumber, diced
  • 1 small red chili, finely chopped (optional)
  • Juice of 1 lime
  • 1 tablespoon fresh coriander, chopped
  • Salt to taste

Method

Prepare the Millet

1
  1. Heat olive oil in a pot over medium heat. Add cumin and turmeric, and toast for 30 seconds until fragrant.
  2. Add the millet, stir to coat with the spices, then add the coconut milk, water, and salt.
  3. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes, or until the liquid is absorbed and the millet is tender.

Marinate the Chicken

2
  1. In a small bowl, mix olive oil, lemon juice, paprika, coriander, garlic, salt, and pepper.
  2. Coat the chicken breasts with the marinade and let sit for 15 minutes (or longer for deeper flavor).

Grill the Chicken

3

Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for 5-7 minutes on each side until cooked through. Remove from the grill and let rest for a few minutes before slicing.

Prepare the Mango Salsa

4

In a bowl, combine the diced mango, red onion, cucumber, chili (if using), lime juice, and coriander. Season with a pinch of salt and mix well.

Serve

5

Serve the spiced coconut millet with slices of grilled chicken on top, and a generous scoop of mango salsa on the side.

Cooking Tips:

  • Toasting the millet with spices before cooking enhances its flavor.
  • For extra tenderness, marinate the chicken for at least 30 minutes or overnight.
  • Adjust the heat in the salsa by adding or removing the red chili.
  • Swap the mango for pineapple or papaya for a different tropical twist!

  • Nutrition Facts

  • 4 servings per container
  • Serving Size4
  • Amount per serving
  • Calories400
  • % Daily Value*
  • Total Fat12 g15.38%
  • Saturated Fat4 g20%
  • Polyunsaturated Fat2 g
  • Monounsaturated Fat6 g
  • Cholesterol70 mg23.33%
  • Total Carbohydrate40 g14.55%
  • Dietary Fiber6 g21.43%
  • Total Sugars10 g
  • Protein35 g70%
  • Calcium40 mg3.08%
  • Iron3 mg16.67%
  • Potassium800 mg17.02%
  • Vitamin A900 mcg100%
  • Vitamin C (Ascorbic Acid)50 mg55.56%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.