Millet salad with chicken, zucchini and pesto

Ingredients

For 1 serving

• Millet60 g
• Chicken breast120 g
• Zucchini180 g
• Cherry tomatoes80 g
• Basil pesto20 g
• Extra virgin olive oil4 g
• Saltto taste

Contains: lactose, nuts,

In season: May – September

Method

1. Rinse the millet in a sieve, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, turn to the lowest heat, cover and cook for 15 minutes, until the water is absorbed; fluff it up with a fork.
2. Meanwhile wash and trim the courgettes and slice them lengthways about half a centimetre thick; if the chicken breast is thick, butterfly it.
3. Heat a griddle or ridged pan over medium-high heat and grill the courgettes and chicken for 4–5 minutes per side, until the courgettes are soft and marked and the chicken is no longer pink inside; season with salt.
4. Cut the chicken and courgettes into pieces and halve the washed cherry tomatoes.
5. Add everything to the millet and dress with the pesto and oil, stirring until every grain is coated.