Millet Taboule with Label Rouge Chicken Breast and Fresh Broad Beans

A bean recipe for every taste:

Dry roast the millet in a large frying pan. When it begins to brown, extinguish with double the mass of boiling hot water. Soften over medium heat with the lid closed for 20 min.

Drain the millet. Put it in a large enough bowl and mix it with 2 tablespoons of olive oil and the juice of one lemon. Season with salt and pepper.

Bring 750 ml of water to the boil. Pour in the beans and cook al dente for 10 min. Drain.

Cut the tomatoes into small cubes. Chop the onion and parsley. Mix into the millet together with the beans.

Brown the chicken breasts on both sides in 1 tablespoon of hot olive oil in a frying pan. Reduce the temperature and cook through.

Cut the chicken breasts into strips and fold into the taboule.

Refrigerate until ready to serve.

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