This wonderful light meal is great for any day of the week! Mediterranean flavors of chicken, tomato, pesto and cheese come together stir-fry-style; simply serve with savory Rosemary Garlic Sorghum Quinoa & Brown Rice.
Prepare sorghum, quinoa and brown rice side according to package directions.
In a medium pan, heat 1 Tbsp olive oil, chopped onions and garlic, sauté for 2 minutes. Add diced chicken breast and cook until no longer pink. Add cherry tomatoes and sauté for 2-3 minutes. Add pesto and stir. Remove from heat. Top with Parmesan or feta cheese. Combine chicken mixture and cooked sorghum side and serve warm.