This dish brings nutty millet as the base, loaded with the winning taste of onion, cucumber & creamy feta. Topped with delicious golden chicken. Fresh oregano completes this classic meal.
Greek Chicken & Millet
Greek Chicken & Millet
with Danish-style feta & fresh oregano
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Chicken
- Cucumber
- Danish-style Feta
- Free-range Chicken Pieces
- Fresh Oregano
- Lemon Juice
- Millet
- NOMU One For All Rub
- Onion
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
TASTY Chicken
Pat the Chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes. In the final 1-2 minutes, remove the lid and baste with a knob of butter (optional) and the NOMU rub.
BOWL OF GREEK GOODNESS
To the cooked Millet, add the diced Cucumber, the diced onion (to taste), the lemon juice (to taste), ½ the chopped oregano, the crumbled feta, a drizzle of olive oil, and seasoning. Toss until combined.
OPA!
Plate up the loaded Greek Millet. Top with the Chicken and sprinkle over the remaining oregano. Great work, Chef!
Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
TASTY Chicken
Pat the Chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes. In the final 1-2 minutes, remove the lid and baste with a knob of butter (optional) and the NOMU rub.
BOWL OF GREEK GOODNESS
To the cooked Millet, add the diced Cucumber, the diced onion (to taste), the lemon juice (to taste), ½ the chopped oregano, the crumbled feta, a drizzle of olive oil, and seasoning. Toss until combined.
OPA!
Plate up the loaded Greek Millet. Top with the Chicken and sprinkle over the remaining oregano. Great work, Chef!
Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 450ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
TASTY Chicken
Pat the Chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes. In the final 1-2 minutes, remove the lid and baste with a knob of butter (optional) and the NOMU rub.
BOWL OF GREEK GOODNESS
To the cooked Millet, add the diced Cucumber, the diced onion (to taste), the lemon juice (to taste), ½ the chopped oregano, the crumbled feta, a drizzle of olive oil, and seasoning. Toss until combined.
OPA!
Plate up the loaded Greek Millet. Top with the Chicken and sprinkle over the remaining oregano. Great work, Chef!
Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
TASTY Chicken
Pat the Chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes. In the final 1-2 minutes, remove the lid and baste with a knob of butter (optional) and the NOMU rub.
BOWL OF GREEK GOODNESS
To the cooked Millet, add the diced Cucumber, the diced onion (to taste), the lemon juice (to taste), ½ the chopped oregano, the crumbled feta, a drizzle of olive oil, and seasoning. Toss until combined.
OPA!
Plate up the loaded Greek Millet. Top with the Chicken and sprinkle over the remaining oregano. Great work, Chef!
Frequently Asked Questions
What is the preparation time for Greek Chicken & Millet?
The preparation time for Greek Chicken & Millet with Danish-style feta & fresh oregano is between 20 and 35 minutes.
What is the total time required to make Greek Chicken & Millet with Danish-style feta & fresh oregano?
The total time required to make Greek Chicken & Millet with Danish-style feta & fresh oregano is between 40 and 55 minutes.
How many servings does Greek Chicken & Millet provide?
4 servings
What are the main ingredients in Greek Chicken & Millet?
Chicken, Cucumber, Danish-style Feta, Free-range Chicken Pieces, Fresh Oregano, Lemon Juice, Millet, NOMU One For All Rub, Onion
What is the nutritional information of Greek Chicken & Millet?
Calories: 857, Carbs: 67 grams, Fat: grams, Protein: 61.4 grams, Sugar: 10 grams, Salt: 522 grams
How do I prepare Greek Chicken & Millet?
MILLET: Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover. TASTY CHICKEN: Pat the chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes. In the final 1-2 minutes, remove the lid and baste with a knob of butter (optional) and the NOMU rub. BOWL OF GREEK GOODNESS: To the cooked millet, add the diced cucumber, the diced onion (to taste), the lemon juice (to taste), ½ the chopped oregano, the crumbled feta, a drizzle of olive oil, and seasoning. Toss until combined. OPA!: Plate up the loaded Greek millet. Top with the chicken and sprinkle over the remaining oregano. Great work, Chef!
What should be prepared from my kitchen to make Greek Chicken & Millet?
Chicken, Cucumber, Danish-style Feta, Free-range Chicken Pieces, Fresh Oregano, Lemon Juice, Millet, NOMU One For All Rub, Onion
How many calories does Greek Chicken & Millet have?
857 calories
How much fat content does Greek Chicken & Millet have?
grams
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