Ingredients
2 1/2 cups low-sodium chicken broth
1 cup millet
1 cup frozen peas
4 teaspoons garlic oil
8 ounces skinless, bonelss chicken breat, cut into bite-sized pieces
1/4 cup chopped fresh dill
2 teaspoons freshly grated lemon zest
salt and pepper
1/2 cup freshly grated parmesean cheese
Preparation
Bring chicken broth to a boil in a medium saucepan. Add millet, reduce heat to low and simmer for 15 minutes, or until tender. Stir in peas. Heat 2 teaspoons of the oil in a medium nonstick skillet. Add the chicken pieces and saute for 3 minutes, or until the mat is juicy and cooked though. Gently fluff millet with a fork. Place millet and peas in a serving bowl. Stir in chicken, dill, lemon zest and remaining 2 teaspoons of oil, salt, pepper and Parmesan cheese.
