Millet Bowl with Tandoori Chicken, Spinach, and Yogurt Curry Dressing

Ingredients

• •1 cup millet
• •2 cups chicken breast, cubed
• •1/2 cup plain yogurt
• •2 tablespoons tandoori spice blend
• •1 tablespoon curry powder
• •3 cups fresh spinach
• •2 tablespoons olive oil
• •1 lemon, juiced
• •2 cloves garlic, minced
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper

Directions

1. 1Cook millet in 2.5 cups boiling salted water for 15-18 minutes until tender and fluffy, then fluff with a fork.
2. 2Toss chicken cubes with tandoori spice blend, salt, and pepper, then heat olive oil in a skillet over medium-high heat and cook for 8-10 minutes until golden and cooked through.
3. 3Whisk together yogurt, curry powder, minced garlic, and lemon juice in a small bowl to make the dressing.
4. 4Wilt spinach in the same skillet used for chicken over medium heat for 2-3 minutes until tender.
5. 5Divide cooked millet between two bowls, top with tandoori chicken and spinach, then drizzle generously with yogurt curry dressing and serve warm.

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