Pearl Millet with Herb Chicken & Pesto Hummus Protein Meal

Cook Pearl Millet Rinse the pearl millet under cold water. In a medium saucepan, combine the rinsed pearl millet, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the millet is tender and the water is absorbed. Remove from heat and let it rest for 5 minutes.

Preheat Oven Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Season Chicken In a small bowl, combine the dried thyme, rosemary, oregano, salt, and black pepper. Rub the herb mixture over the chicken breasts, coating them evenly.

Cook Chicken Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for 2-3 minutes on each side, or until browned.

Bake Chicken Transfer the chicken breasts to the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from the oven and let it rest for a few minutes before slicing.

Make Pesto Hummus In a food processor, combine the cooked chickpeas, olive oil, lemon juice, garlic, basil leaves, parsley leaves, grated Parmesan cheese, salt, and black pepper. Process until smooth and creamy.

Serve Serve the cooked pearl millet with sliced herb chicken and a dollop of pesto hummus. Enjoy!