Give your chicken salad recipe a serious upgrade with this 15-minute meal using pre-cooked bulgur wheat, chickpeas and quinoa. Top with juicy pomegranate molasses-marinated chicken and crunchy pistachios for a tasty weeknight dinner
Preheat the oven to 200°C/fan 180°C/gas mark 6. Heat the oil in an ovenproof frying pan over a medium heat. Season the chicken breasts, then place in the pan, searing on both sides for 2-3 minutes.
Remove the pan from the heat and brush the chicken with 1½ tbsp pomegranate molasses. Transfer to the oven and cook for 8 minutes, or until cooked through. Remove from the oven and leave to sit for a few minutes.
Meanwhile, cook the grains according to the instructions on the packet. Toss with the feta, red onion, pomegranate seeds and mint.
Divide the grain mixture between 4 serving plates. Slice the chicken, add to the plates and drizzle with the remaining pomegranate molasses. Sprinkle with chopped pistachios to serve.
We’re doing our best to feed the nation and are now working with the government to prioritise the nation’s most vulnerable people for home delivery. This forum is not managed by customer services, please follow this link for more information and how to get in touch.
0 Comments