| 17 | 30 | 426 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 1 cup | Millet, dry (Barnyard Millet) |
| 4 1/3 tbsp | Canola oil |
| 3/4 tbsp | Extra virgin olive oil, garlic-infused |
| 1 cup | Eggplant (1 cm dice) |
| 1 cup | Green bell pepper (1 cm dice) |
| 1 cup | Acorn squash (or Kabocha squash) |
| 2 stalks | Curry leaves (stripped off the stalk) |
| 1 tbsp | Garam masala |
| 1 tsp | Turmeric, powder |
| 1/2 tsp | Hot pepper (chili) flakes |
| 1 tsp | Black pepper (to taste) |
| 1/4 tsp | Salt (to taste) |
| 1 cup | Chicken thighs, boneless, skinless (1 cm dice) |
| 600 ml | Vegetable stock/broth, low sodium (FODY or other low FODMAP brand) |
| 1/2 cup | Green onion (tops only) |
| 1/2 cup | Cilantro (coriander) (garnish; optional) |
| 4 lemon wedge | Lemon (for serving) |
Prepare the Millet. Rinse the millet under cold water and drain thoroughly using a fine sieve.
Sauté the Vegetables. Heat both oils in a non-stick saucepan with a tight-fitting lid over high heat. Add the eggplant, red pepper, squash, and curry leaves, stirring constantly for about 5 minutes.
Toast the Millet & Spices. Stir in the millet and spices, sautéing for about 3 minutes until fragrant. Then, add the broth and chicken.
Simmer the Dish. Bring the mixture to a boil, then reduce the heat and continue stirring for about 10 minutes until the chicken is cooked through. Add the green onions and salt.
Rest & Serve. Cover with a lid and let it rest for 5 minutes. To serve, garnish with fresh coriander and a wedge of lemon. Enjoy!
| Grain | 1.1 |
| Meat | 0.4 |
| Vegetables | 1.9 |
