Chicken and Millet Bowls with Spiced Yogurt Sauce MealTime Kit


Main Dish
Chicken and Millet Bowls with Spiced Yogurt Sauce MealTime Kit

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    Chicken & Millet Bowls
    with Spiced Yogurt Sauce

    Chicken, sweet potatoes and tomatoes served over millet and garnished with feta, olives, lemons and a harissa yogurt sauce

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    Download Cooking Instructions (PDF - 2.15mb)

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    Servings and Ingredients

    Serves 2
    1Chicken and Millet Bowls with Spiced Yogurt Sauce MealTime Kit

    Things To Grab

    • Gustare Vita olive oil
    • Hy-Vee salt
    • Hy-Vee black pepper
    • 2 small bowls
    • Sheet pan
    • Aluminum foil
    • Hy-Vee nonstick cooking spray
    • Saucepan with lid
    • Skillet
    • Paper towels
    • Instant read meat thermometer


    1. Place vegetables on foil-lined sheet pan

      Prepare and Roast Vegetables: Preheat oven to 450 degrees. Add 1 tablespoon hot water and 1 tablespoon olive oil to harissa seasoning in small bowl; set aside. Wash tomatoes and sweet potato; dry. Peel sweet potato, if desired; cut into 1-inch chunks. Toss chunks with 1 tablespoon olive oil and 1/2 teaspoon salt. Place on foil-lined and greased sheet pan; roast 10 minutes. Turn potatoes; add tomatoes and roast another 10 minutes or until potatoes are fork tender.

    2. Cooking millet in saucepan

      Cook Millet: In dry saucepan, toast millet over medium heat 2 to 3 minutes, shaking pan often, until grains are golden and fragrant. Add 1-1/2 cups water and 1/4 teaspoon salt to saucepan, increase heat to high; bring to boil. Lower heat, cover; simmer 20 minutes. Remove from heat and let stand, covered, until ready to serve.

      Hyvee Culinary Expert Tip
      Toasting the millet in a dry skillet before cooking lends a warm, nutty flavor to the millet once it’s cooked.
      Hy-Vee ChefsCulinary Champs
    3. Mix spices into yogurt

      Make Spiced Harissa Yogurt and Sear Lemons: In small bowl, combine Greek yogurt, 1 tablespoon harissa paste made in Step 1, honey packet and 1/4 teaspoon salt. Taste sauce; add more harissa paste, if desired. Refrigerate. Wash and dry lemon; trim ends and slice into 1/4-inch rounds. Heat 1 teaspoon olive oil over medium heat in skillet. Add lemon slices; sear 2 to 3 minutes per side or until lemons are slightly browned. Remove lemons and set aside

    4. Sear and cook chicken in skillet

      Cook Chicken: Pat chicken breasts dry with paper towel; season with 1/4 teaspoon each salt and pepper. Wipe skillet with paper towel. Heat 1 tablespoon olive oil over medium heat; lightly brown chicken on one side, about 1 to 2 minutes. Flip chicken; loosely cover pan with foil; continue cooking 7 to 8 minutes or until internal temperature reaches 165 degrees on instant read meat thermometer.

    5. Plate chicken, millet, and veggies

      It's Mealtime! Remove chicken from pan; rest on plate and tent with foil for 3 minutes while you prepare the bowls. Divide millet between 2 bowls; top with sweet potatoes and tomatoes. Slice chicken into strips and add to bowls; top with desired amount of harissa yogurt. Garnish with feta cheese, Kalamata olives and lemon slices.

    Nutrition facts


    700 Calories per serving
    1 serving (1/2 package)

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 105mg
    • Sodium: 1220mg
    • Total Carbohydrates: 92g
    • Protein: 43g

    Daily Values

    Vitamin A 25%
    Vitamin C 90%
    Iron 20%
    Calcium 25%

    Recipe Source:

    Hy-Vee Mealtime Kits