2 cups cooked whole grain sorghum
¼ cup snipped fresh parsley
2 tablespoons olive oil
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
Salt and pepper to taste
2 boneless, skinless, chicken breasts
4 wooden skewers, soaked in water for 30 minutes
1 lemon, zested and juiced
¼ cup olive oil
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon red pepper flakes (optional)
1 cup cooked lentils
1 cup canned garbanzo beans, rinsed and drained
1 English cucumber, thinly sliced
2 medium tomatoes, quartered
1 medium red onion, cut into wedges
In a medium bowl combine sorghum, parsley, 2 tablespoons olive oil, cumin, cinnamon, salt and pepper. Cover and set aside.
Cut chicken into 1-inch cubes and divide between 4 wooden skewers. In a small bowl combine lemon zest, lemon juice, ¼ cup olive oil, garlic, salt, and pepper flakes, if using. Brush chicken with lemon mixture and grill over medium heat until cooked through and no longer pink, 8 to 10 minutes, turning occasionally.
Divide sorghum and chicken between two bowls. Serve with lentils, garbanzo beans, cucumber, tomatoes and onions.