NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry millet

0.25 cup dry red lentils

3 oz boneless skinless chicken breast

0.25 cup non-fat Greek yogurt

1 cup baby spinach

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the millet and red lentils thoroughly in a fine-mesh sieve.

• 2

  Place the millet and lentils in a small pot with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until tender and water is absorbed.

• 3

  While the grains cook, season the chicken breast with a pinch of salt and pepper. Grill or pan-sear the chicken over medium heat for 6 minutes per side until fully cooked, then dice into bite-sized pieces.

• 4

  In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, ground cumin, sea salt, and black pepper to create the creamy dressing.

• 5

  Once the millet and lentils are cooked, remove from heat and immediately stir in the baby spinach so it wilts from the residual heat.

• 6

  Fold the diced chicken and the creamy yogurt dressing into the warm millet and lentil mixture until well combined.

• 7

  Serve immediately in a bowl, garnished with extra black pepper if desired.