Family Baked Creamy Millet with Mild Pesto Chicken, Roasted Tomatoes, and Lemon Ricotta Topping

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a small tray, toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and the dried oregano, and roast for 18 minutes until tender and lightly caramelized.

2. 2

   Meanwhile, bring the chicken broth to a boil in a medium saucepan. Add the rinsed millet, reduce the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed and the grains are tender. Turn off the heat and stir in the butter and 40 g / 1/3 cup mozzarella for a creamy texture.

3. 3

   Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the chicken, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 6 to 8 minutes, stirring, until the chicken is fully cooked.

5. 5

   Add the spinach to the skillet and cook for 1 to 2 minutes until wilted. Remove from the heat and stir in the green pesto and 1 tablespoon / 15 ml lemon juice.

6. 6

   In a bowl, mix the ricotta with the lemon zest, the remaining tablespoon of lemon juice, 80 g / 2/3 cup mozzarella, 20 g / 1/4 cup Parmesan, and a little black pepper.

7. 7

   Lower the oven temperature to 200 °C / 400 °F. In a baking dish, combine the creamy millet with the pesto chicken mixture. Spoon the roasted tomatoes and their juices over the top.

8. 8

   Spread the ricotta mixture on top in rustic dollops to cover the surface. Sprinkle with the remaining 20 g / 1/4 cup Parmesan.

9. 9

   Bake for 20 to 22 minutes at 200 °C / 400 °F until bubbling around the edges and lightly golden on top. Let rest for 8 minutes before serving.