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Lemon Chicken with Sorghum Pilaf

February 6, 2018

Lemon Chicken with Sorghum Pilaf

Sorghum grain can be served like quinoa or rice with the protein of your choice! Use whole grain for salads and cooked dishes. Nu Life Market is located in Scott City, Kan., and has a variety of products available for purchase on their website if it is not available in your local area. This is a recipe they developed.


1 c. Nu Life Market’s White Whole Sorghum Grain

2 c. water

1/2 c. finely-diced onion

2 cloves garlic, minced

2-1/2 Tbsp. olive oil, divided

1/4 c. green pepper, diced

1 serrano pepper, finely chopped

1 tsp. lemon pepper

1 tsp. salt

2 Tbsp. cilantro, chopped


Marinade for Chicken:

1 tsp. zest from fresh lemon

1/4 c. balsamic vinegar

1/4 c. extra virgin oil

2 Tbsp. honey

1 tsp. salt

1 garlic clove, minced

1 chicken breast, thinly sliced


1. Cook the sorghum grain using 2 cups of the water in an electric pressure cooker at High Pressure for 1 hour.

2. Meanwhile, prepare the other ingredients. To prepare the marinade, combine all the ingredients except for the sliced chicken breasts. Place mixture in a resealable plastic baggie and marinate chicken for at least 30 minutes.

3. In a medium-sized saucepan on medium-high heat, add 2 Tbsp. olive oil and begin sautéing onions, garlic, green pepper and serrano pepper. After two minutes, add lemon pepper and salt. Then add cooked sorghum into the pot and cook for an additional 10 minutes on low heat.

4. Brush a grill pan lightly with the remaining 1/2 Tbsp. olive oil and cook marinated chicken for about 4 minutes on each side; brush occasionally chicken with marinade. Discard remaining marinade. Once cooked cut chicken into small strips and place over the sorghum pilaf. Garnish with cilantro and serve.

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