• 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


  1. 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. 

  2. 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.

  3. 3

    Meanwhile, cook the grains according to the instructions on the packet. Toss with the feta, red onion, pomegranate seeds and mint.

  4. 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.

Nutritional Details

Each serving provides
  • Energy 2366kj 565kcal 28%
  • Fat 17.0g 24%
  • Saturates 5.8g 29%
  • Sugars 14.0g 16%
  • Salt 0.77g 13%

% of the Reference Intakes

Typical values per 100g: Energy 829kj/198kcal

Each serving provides

54.8g carbohydrate 7.8g fibre 44.5g protein

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