Millet Bowl With Chicken And Roasted Veggies

1. 1

   Heat oven to 425u00b0.

2. 2

   In a bowl, toss sliced carrots with red bell pepper, 2 tsp olive oil and salt. Place on a baking sheet and roast until tender, stirring once, about 30 minutes.

3. 3

   Chop pepper into chunks and set aside.

4. 4

   In a medium skillet over medium heat, cook red onion in 2 tsp olive oil until golden brown, stirring often, about 10 minutes.

5. 5

   Toss cooked millet with toasted cashews, 1 tsp olive oil and chopped parsley.

6. 6

   Divide millet mixture, pepper, carrot and onion between 2 bowls. Top each with 3 oz grilled chicken strips and sprinkle with sea salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.