Lemon Chicken Sorghum Pilaf

Ingredients

• 1 cup sorghum, rinsed
• ½ cup onion, diced
• 2 garlic cloves, minced
• 2 ½ Tbsp. olive oil, divided
• ¼ cup green pepper, diced
• 1 serrano pepper, finely chopped
• 1 tsp. lemon pepper
• 1/2 tsp. salt
• 2 Tbsp. cilantro, chopped
• MARINADE INGREDIENTS:
• Zest of 1 lemon
• ¼ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• 2 Tbsp. honey
• 1/2 tsp. salt
• 2 garlic cloves, minced
• 2 chicken breasts, thinly sliced

Instructions

1. Prepare sorghum using package instructions.
2. Prepare marinade by combining lemon zest, balsamic vinegar, olive oil, honey, salt, and garlic, mix well. Add marinade to thinly sliced chicken breasts, place in a Ziploc bag, and let sit in refrigerator for 30 minutes.
3. In a medium sauce pan, sauté onion, garlic, and peppers in 2 tablespoons oil over medium heat for about 10 minutes. Add lemon pepper and salt and mix.
4. Add cooked sorghum, mix, and cook an additional 10 minutes on low.
5. In a skillet, add the remaining ½ tablespoon of oil. Add the chicken strips and cook for 4 minutes on each side. Use remaining marinade to brush over the chicken while cooking.
6. Once completely cooked, place chicken on top of the sorghum pilaf. Garnish with cilantro and serve.

Nutrition per serving: 470 calories, 49 g carbohydrates, 30 mg cholesterol, 25 g fat, 4 g fiber, 19 g protein, 710 mg sodium, 13 g sugar.

Recipe from: nulifemarket.com