Chicken and Mushrooms with Corn

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

I bought a thingy of sliced mushrooms at Costco the other day, so if you noticed a lot of mushrooms around here lately, that's the reason. I doubt I'll ever buy mushrooms from there again because you really have to either have a giant family, or eat them with every meal until they're gone. Anyway, I love mushrooms so I'll work with it this time.

Last night I was trying to come up with something quick to take to work today, and I didn't really feel like cooking, but I had no choice. It was either cook, or take a frozen entree, and I wasn't in the mood for one of those either.

Here's what I came up with.

Chicken and Mushrooms with Corn
Makes 4 servings

Ingredients

1 medium onion, diced
2 cups chopped cremini or button mushrooms
1/2 cup corn kernels
8oz boneless, skinless chicken breast, cubed
1/2 cup chunky salsa (I used store-bought - mild)
8 teaspoons fat free sour cream
1 small tomato, diced
1 scallion, chopped
4 whole wheat tortillas

Directions

Set the stove to medium high and spray a nonstick pan with cooking spray. Saute the onions, mushrooms and corn (I cut mine off the cob, but I'm sure frozen would be fine) for about 5 minutes, stirring occasionally until they start to brown. Stir in the chicken and cook for 6 minutes or until the chicken is cooked through.
Stir in the salsa and allow to heat through.
Serve on tortillas with sour cream, chopped tomatoes and scallions. (I forgot to take a picture of my tortilla all put together at lunch time.)