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5 from 1 vote

Balsamic Glazed Chicken with a Millet Greek Salad

This salad will spice up your summer dinner routine! A sweet, perfectly glazed chicken breast sits on top of vibrant, crunchy bed of vegetables and millet with a bright lemon dressing.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Mediterranean
Servings: 6 salads
Calories: 543kcal


Balsamic Glazed Chicken

  • 1/2 tablespoon olive oil
  • 1 1/2 pounds chicken breasts or 3 breasts, cut in half
  • 2 teaspoons Italian seasoning
  • cayenne pepper to taste, optional
  • sea salt and plack pepper to taste
  • 1 cup balsamic vinegar

Millet Greek Salad

  • 3/4 cup millet cooked to package directions, or follow instructions below
  • 1 head romain lettuce
  • 2 medium cucumbers or 1 large
  • 2 large tomatoes
  • 1 can black olives
  • 6 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • black pepper to taste
  • 6 tablespoons feta cheese optional, to garnish
  • 6 tablespoons walnuts chopped, optional, to garnish


  • Cook millet to package directions. For this recipe, I used ¾ cup dry millet, and 1½ cup cold water. Over high heat, bring the pot to a boil. Once it begins to boil, cover and reduce heat to medium-low. Millet will only take about 20 minutes total to cook, so watch for when the water is boiled out, and remove from heat. Fluff with a fork, then leave covered to further "fluff" for 10-15 minutes. You can either cool the millet for a cold salad, or spoon it over still hot.
  • In a large frying pan over medium-high heat, add olive oil and chicken breasts (cut in half- you'll want 6 4-ounce portions). Season with spices, and allow to brown.
  • Flip chicken over, and season the other side. Then, reduce heat to medium-low, and add balsamic vinegar.
  • Continue to cook on medium low for 15-20 minutes, until balsamic has turned into a glaze. Ocassionally flip chicken to evenly coat with the glaze. The glaze is done when it no longer has a "vinegary" taste, is sweet and thick, and there is only a thin coating on the bottom of the pan left.
  • Remove chicken from heat.
  • While the chicken is cooking, prepare your salad.
  • Chop cucumbers, tomatoes, and olives, and put in a bowl. Add olive oil, lemon juice, and red wine vinegar. Season with black pepper.
  • If serving the whole recipe right away, layer romaine, chopped vegetable mixture, and millet on each plate. Top with chicken, and optional feta and walnuts. Drizzle extra salad dressing or spoon extra balsamic glaze over the top to serve.
  • If only serving part, and reserving leftovers, mix the leftover millet and chopped vegetable mixture. Leave the romaine lettuce and chicken separate, as well as the garnishes. Put the salads together before serving.
  • Adding the millet to the vegetable salad will keep it fresher. Millet tends to dry out quicker than other grains, but the lemon juice and olive oil will keep it tasting fresh for up to 3 days.


*Nutrition Facts include feta cheese and walnuts.


Calories: 543kcal | Carbohydrates: 35g | Protein: 33g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 88mg | Sodium: 1349mg | Potassium: 866mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1193IU | Vitamin C: 16mg | Calcium: 175mg | Iron: 3mg