Millet porridge with chicken and feta cheese

Wash the carrot, peel it, and cut it into strips.

Peel the onion, wash it, and cut it into half rings.

Wash and chop the greens of dill, cilantro, and parsley.

Wash the young garlic.

Cut the cheese into large slices.

Rinse the fillet, cut into 30-gram portions, fry in melted fat, add onion, carrot, pepper, salt, and a small amount of greens.

Fry for 3 minutes, add 100 ml of water and simmer for 5 minutes.

Then add the pre-washed millet, pour in 400 ml of water, and cook for 30 minutes.

Place the cooked porridge on a small plate.

Sprinkle with the remaining dill, cilantro, and parsley.

Serve at the table. Serve the cheese and young garlic separately.