Garlic Chicken Bites with Millet and Vegetables

1. Heat a dry sauce pan over medium-high heat. Add millet and toast for 4-5 minutes, until it becomes golden brown.

2. Add water to saucepan. Bring to a boil. Cover, and reduce heat to low and simmer for 15 minutes, or until water is mostly absorbed.

3. Remove from heat and allow to stand, covered, until needed.

4. While millet is cooking, chop chicken into bite-size pieces. Peel and slice onion. Slice zucchini and bell pepper. Finely mince parsley.

5. Place chicken pieces in a bowl, season with salt and pepper; sprinkle with the flour and mixed herbs. Toss well until evenly coated.

6. Heat half of the oil in a non-stick pan. Add chicken and cook for about 5-6 minutes, until cooked through and browned.

7. Make sure chicken is cooked until an internal temperature of 165F is reached. Add in garlic and parsley and cook for another 1-2 minutes. Set aside.

8. In a separate pan, heat remaining olive oil and add in the chopped vegetables. Season with salt and pepper. Cook for 4-5 minutes, until veggies are tender.

9. Fluff millet and season to taste with salt and pepper.

10. Divide millet, chicken, and vegetables between plates and serve.