Stir-fried chicken with corn and millet

Ingredients

3 ounces boneless, skinless chicken thighs, cut into 1-inch pieces

Salt

Pepper

½ tablespoon olive oil

2 cloves garlic, sliced thin

½ cup fresh corn kernels (from 1 small ear)

2/3 cup cooked millet

2 tablespoons fresh parsley, chopped

1/4 lime, juiced

1/4 medium-size ripe avocado, chopped into 1/2-inch pieces

Directions

Season chicken on all sides with salt and pepper. In a large skillet over medium heat, heat olive oil. Add chicken and garlic and cook, stirring occasionally, until chicken is cooked through, about 4 minutes.

Add corn and cook, stirring, just until it starts to soften, about 2 minutes more.

Add millet, parsley, and juice. Cook, stirring, until heated through. Top with avocado.