Chicken Breasts with Pomegranate Glaze
over Bulgur with Roasted Vegetable & Almond Salad
Cooking time
30 minutes
Servings
2/4
Calories
760 /serving
Half an hour is all it takes before you’re settling down in front of these stunning platefuls. A licky-sticky glaze of pomegranate molasses and red wine vinegar gives seared chicken breasts a tasty re-up that’s tart, sweet and snappy. You’ll make a quick bulgur side dish filled with aromatic dill and scallion to bring out the best of this nutty grain. The final touch: a warm roasted veggie salad with briny feta cubes and crunchy toasted almonds. A textural masterpiece.
We will send you:
- 2 Chicken breasts
- 140g Mini sweet peppers
- 1 Scallion
- 1 Zucchini (green, yellow or heirloom)
- 1 Bunch of dill
- 80g Bulgur
- 25g Sliced almonds
- 30ml Red wine vinegar
- 30ml Pomegranate molasses
- 30g Feta
- 10g Tangy Mustard spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac)
Contains: Almonds, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
41 g
Saturated Fat
7 g
Sodium
970 mg
Total Carb
53 g
Sugars
14 g
Protein
51 g
Fibre
11 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Thinly slice the zucchini on an angle. Halve the sweet peppers lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 14 to 16 min., until browned and tender.
Toast the almonds
Meanwhile, heat a medium, dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
Cook & glaze the chicken
Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Add ⅔ of the pomegranate molasses, ½ the vinegar and 1 tsp water (double for 4 portions). Cook, spooning the glaze over the chicken, 30 sec. to 1 min., until coated.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, 1 ⅓ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Add the remaining spices and S&P. Fluff the bulgur.
Mise en place
Meanwhile, thinly slice the scallion, separating the white bottom and green top. Pick the dill fronds off the stems; roughly chop the fronds. In a small bowl, make the vinaigrette by combining the white bottom of the scallion, remaining vinegar and pomegranate molasses, 3 tbsp oil (double for 4 portions) and S&P.
Finish & serve
To the pot of bulgur, add ½ the dill, ½ the almonds, up to ½ the green top of the scallion and ½ the vinaigrette; stir well. In a medium bowl, make the salad by combining the vegetables, cheese, and remaining almonds, green top of the scallion and vinaigrette. Divide the bulgur between your plates. Top with the chicken (slice beforehand if desired). Garnish with the remaining dill. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
