Millet With Chicken, Parmesan And Peas

• 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

1. 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.
2. 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.
3. 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.

chicken broth, millet, frozen peas, garlic oil, skinless, dill, freshly grated lemon zest, salt, freshly grated parmesean cheese

Taken from www.epicurious.com/recipes/member/views/millet-with-chicken-parmesan-and-peas-1228854 (may not work)