1 clove garlic, minced
1 lemon, juiced (about 3 tablespoons)
1/4 cup millet
1/4 cup quinoa
1/2 teaspoon salt (optional)
2 tablespoons olive oil
Slice chicken breasts into small strips (1 inch by 2 inch). Mix minced garlic with lemon juice in a shallow dish. Add chicken and marinate 1 hour (or overnight is fine too). Place millet, quinoa and salt in grinder (coffee grinder or magic bullet work well). Blend until they resemble a course flour. Roll marinated chicken strips in the millet and quinoa mixture. In cast iron pan, heat olive oil on medium high heat for one minute. Add the breaded chicken and cook until golden on each side (about three minutes for each side). Enjoy!
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