All Recipes/ Everyday Meals/ Kids Food/ Latest Posts

Chicken and Fonio with Herb-Avocado Cream, Easy Summer Meal

Chicken and Fonio with Herb-Avocado Cream, Easy Summer Meal

Chicken, fonio, and a green, creamy dressing are all you need for a light and refreshing summer meal. This chicken and fonio platter with herb avocado cream is easy to make, healthy and can be assembled in a variety of ways, including as a salad.

What is fonio?

Fonio is a millet with small grain, native to West Africa. Besides being a lectin-free and gluten-free grain, fonio is a nutritional powerhouse. It’s a good source of B vitamins, iron, copper, zinc and magnesium.

What I found very interesting is that in some parts of Africa, fonio is used to stimulate milk production in breastfeeding mothers. This will make fonio an excellent alternative for oats, which are heavy in lectins, in the western world.

Unfortunately, fonio is not that easily available, but I’m sure it will become more available as we understand its benefits for health and the environment.

How to make the herb-avocado cream

You only need a blender to put this creamy dressing together quickly. As fresh herbs, I used dill, parsley, and mint but you can play around with other herbs if you want.

Avocados will give this dressing its creamy texture, but if you are on a low histamine diet and want to avoid avocados, you can add some hemp seeds instead to the blender. They will help thicken the sauce and give it a nice, nutty flavor.

How to serve this chicken and fonio platter

While the chicken and the fonio were served separately in this case, the ingredients will make a great salad. Just cut the chicken into cubes, mix with the fonio, the creamy dressing, and the microgreens and serve as a salad.

This is a perfect salad for a summer garden party or a light dinner al fresco. You can also make this meal a takeaway lunch and serve it cold.

More chicken recipes

Check out my article: 27 Plant Paradox Recipes with Pasture-Raised Chicken for more chicken recipes.

*This page contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Chicken and Fonio Platter with Herb-Avocado Dressing

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
By Claudia Curici Serves: 2-3
Prep Time: 40 minutes Cooking Time: 25-30 minutes

This chicken and fonio platter with herb avocado cream is easy to make, healthy and can be assembled in a variety of ways, including as a salad.


  • 100 grams fonio
  • double the volume of water
  • 1/2 teaspoon salt
  • 400 grams / 1 lbs skinless chicken breast
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon fenugreek powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • more oil for cooking
  • 1/2 avocado
  • 1 bunch of fresh dill, roughly chopped
  • 1 bunch of fresh parsley, roughly chopped
  • 1 bunch of fresh mint leaves and the young stems
  • 1 garlic clove or leaves of one spring garlic
  • juice of 1/2 lime
  • 4 tablespoon extra virgin olive oil
  • 4 tablespoons filtered water
  • 1/4 teaspoon salt (or more to taste)
  • 1/4 teaspoon freshly ground pepper (or more to taste)
  • Mixed sprouts, microgreens, or garden cress



TO COOK THE FONIO: bring the water to a boil (the ratio of water to fonio is 2:1), add a pinch of salt to it. When the water is boiling, lower the heat to a minimum and add the fonio. It only needs 3 minutes to cook. Stir with the fork until all the water evaporates, take off the heat. Continue to stir with the fork to fluff it up. Let it rest while you make the chicken, it doesn't need to be warm when served.


TO COOK THE CHICKEN: Rince and pat dry the chicken breast, drizzle with olive oil and lemon and sprinkle on all the spices. Rub well. Heat a skillet with some extra virgin olive oil, and add the chicken, cook on medium heat for about 5 minutes on each side to get a crust, then cover and cook for about 10 minutes more. It will depend on how big your chicken breasts are. Mine was really thick so needed a bit of extra time. If you are not sure when is ready cut with a good knife in the thickest part and make sure is no longer pink. Don't overcook it as it will get dry. When done take it out of the pan and let it rest.


TO MAKE THE CREAM: While the chicken is cooking, you can make the cream. Add all the ingredients to a blender and mix until creamy. Taste and adjust for salt, pepper and lime, if necessary.


TO ASSEMBLE THE DISH: Mix the millet with half of the cream. Taste and add more salt and pepper if necessary. You can serve it as a bed for the chicken, or you can make some dumplings with the help of two big spoons (like in the picture). You can even chop the chicken and mix it with the fonio and microgreens and serve it as a salad.


To make this meal into a summer salad, cut the chicken into small cubes and mix with the fonio, creamy dressing and microgreens. It can be served warm or cold.

Gundry MD Ambassador Shop

You Might Also Like

No Comments

Leave a Reply