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Spicy Baked Chicken with Cucumber-Ginger Relish over Millet Salad
Serves 4

(4) 4 ounce chicken breasts, pounded
1 T. Cayenne
1 T. Granulated Garlic (Powdered Garlic)
1 T. Cumin
1 Cup Water

2 Cups Millet, toasted
4 Cups Vegetable Broth (low sodium)
3 Scallions, chopped
½ Cup Cilantro, picked
½ Cup Edamame, shelled
2 T. EVOO
Pinch of Sea Salt

1 Cucumber, chopped
2 T. Pickled Ginger, diced

Preheat oven to 450.
Toast the millet in a dry skillet for five minutes before cooking to give it a delicious nutty flavor. To cook, use two parts liquid to one part millet. Combine the liquid and toasted millet in a medium saucepan, bring to a boil, reduce to a simmer, cover, and cook until the grains are tender, about 25 minutes. Remove from heat, and spread out on a platter to cool the grains. Once cooled, add the scallions, cilantro, edamame, EVOO, and salt. This can be made up to 4 hours in advance.
While the millet is cooking, place the chicken in a skillet. Combine the garlic, cayenne, and water. Pour this mixture around the chicken, and place in oven. Cook about 15-20 minutes, or until chicken is done.
Combine the cucumber and ginger in a bowl.

To plate, place ¼ of the millet salad in the center of the plate. Place a chicken breast on top of the millet, and top with the cucumber and ginger.