1 Cup Nu Life Market’s White Whole Sorghum Grain
2 cups water
½ cup minced onion (medium-size)
2 garlic cloves minced (medium-sized)
2 ½ tbsps. olive oil, divided
¼ cup green pepper
1 serrano pepper finely chopped
1 tsp lemon pepper
1 tsp salt
2 tbsps. chopped cilantro for garnish

Marinade for Chicken

Zest of 1 lemon (1 tsp of lemon zest)
¼ cup balsamic vinegar
¼ cup extra virgin oil
2 tbsp. honey
1 tsp salt
2 garlic cloves minced (medium-sized)
1 chicken breast sliced thinly for a quick marination 

Cook the sorghum grain using 2 cups of the water in a pressure cooker (@ High Pressure for 1 hour). While the sorghum is cooking, prepare the other ingredients. To prepare the marinade, combine all the ingredients except for the sliced chicken breasts. Place mixture in a zip lock and marinate chicken for at least 30 minutes. Using a medium-sized pot, start sautéing (on medium heat for about 10 minutes) the onions, garlic, green pepper, and serrano pepper in 2 tbsps. olive oil. Add the lemon pepper and salt this point. Then add cooked sorghum into the pot and cook for an additional 10 minutes on low heat. Brush a grill pan lightly with the remaining ½ tbsp. olive oil and cook marinated chicken for about 4 minutes on each side; brush occasionally chicken with marinade. Once cooked cut chicken into small strips and place over the sorghum pilaf. Garnish with cilantro and serve.