Millet Bowl With Chicken And Roasted Veggies

• 1 cup carrots sliced
• 1 red bell pepper halved and seeded
• 5 teaspoons olive oil divided
• 1/4 teaspoon salt
• 1/2 cup red onion sliced
• 1 1/2 cups millet cooked
• 2 tablespoons toasted cashews
• 1/4 cup parsley chopped
• 6 ounces grilled chicken strips
• sea salt

1. Heat oven to 425u0b0.
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. Chop pepper into chunks and set aside.
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. Toss cooked millet with toasted cashews, 1 tsp olive oil and chopped parsley.
6. Divide millet mixture, pepper, carrot and onion between 2 bowls. Top each with 3 oz grilled chicken strips and sprinkle with sea salt.

carrots, red bell pepper, olive oil, salt, red onion, millet cooked, cashews, parsley, chicken strips, salt

Taken from www.yummly.com/recipe/Millet-Bowl-With-Chicken-and-Roasted-Veggies-1368089 (may not work)