Mil­let bowl with chicken and roasted veg­gies

Glamour (South Africa) - - Health Update -

What you’ll need

1 cup sliced car­rots

1 red bell pep­per, halved and de­seeded

5 tsp olive oil

¼ tsp salt

½ cup sliced red onion

1½ cups cooked mil­let

2 tsp toasted cashews

¼ cup chopped pars­ley

170g grilled chicken strips

Sea salt, to taste The how-to Heat the oven to 220°C. In a bowl, toss the car­rots with the red bell pep­per, 2 tsp olive oil and the salt. Place on a bak­ing sheet and roast un­til ten­der, stir­ring once, for about 30 min­utes. Chop the pep­per into chunks and set aside. In a medium skil­let over a medium heat, cook the red onion in 2 tsp olive oil un­til golden brown, stir­ring of­ten, for about 10 min­utes. Toss the cooked mil­let with the cashews, 1 tsp olive oil and pars­ley. Di­vide the mil­let mix­ture, pep­per, carrot and onion be­tween two bowls. Top each with 85g chicken strips and sprin­kle with salt. J

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