© J Sainsbury plc 2020
Bulgur wheat salad with pomegranate molasses chicken
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
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Ready in 15 minutes
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Cooking time 10 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 1 tsp sunflower oil
- 460g chicken breasts
- 2½ tbsp pomegranate molasses
- 2 x 250g ready-to-eat bulgur wheat, chickpeas and quinoa
- 100g feta, crumbled
- 1 small red onion, thinly sliced
- 50g pomegranate seeds
- 2 tbsp mint, thinly shredded
- 40g pistachios, roughly chopped
Method
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1
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.
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2
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.
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3
Meanwhile, cook the grains according to the instructions on the packet. Toss with the feta, red onion, pomegranate seeds and mint.
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4
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.
