Warm citrus-paprika chicken bowl with creamy millet, roasted carrots, and green yogurt sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a sheet pan with parchment paper or lightly grease it.

2. 2

   2. In a medium bowl, mix the chicken with the orange zest, 80 ml (1/3 cup) orange juice, 2 minced garlic cloves, sweet paprika, cumin, oregano, 15 ml (1 tbsp) olive oil, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Let it marinate while you prepare the rest, about 10 to 15 minutes.

3. 3

   3. Place the carrots and red onion on the sheet pan. Add 15 ml (1 tbsp) olive oil, honey, 15 ml (1 tbsp) lemon juice, 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) pepper. Toss well and roast for 22 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until tender and browned at the edges.

4. 4

   4. Meanwhile, heat a saucepan over medium heat and add the drained millet. Toast it dry for 2 minutes, stirring. Pour in the chicken broth or water, add 1 g (1/4 tsp) salt, and bring to a boil. Reduce the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

5. 5

   5. For the green sauce, combine the Greek yogurt, cucumber, parsley, 1 grated or very finely chopped garlic clove, 15 ml (1 tbsp) lemon juice, 1 g (1/4 tsp) salt, and a little black pepper in a bowl. Keep chilled until ready to use.

6. 6

   6. Heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Add the chicken with its marinade and cook for 8 to 10 minutes, stirring often, until fully cooked, glossy, and lightly caramelized. If checking internal temperature, it should reach 74 °C / 165 °F.

7. 7

   7. Fold the baby spinach into the hot millet and mix until just wilted. Taste and adjust with salt and pepper if needed.

8. 8

   8. Divide the spinach millet among 4 bowls. Top with the chicken, roasted carrots, and red onion. Finish with spoonfuls of green yogurt sauce and the toasted pumpkin seeds. Serve warm.