Pomegranate roasted chicken with bulgar wheat salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 1
Skip to ingredients
- 50g bulgar wheat
- 20g sultanas
- a pinch saffron
- 1 skinless chicken breast
- oil
- 1 tsp pomegranate molassesplus more to serve
- ½ small red onionfinely diced
- 1 tbsp flaked almondstoasted
- 1 tsp red wine vinegar
- a handful rocket
Nutrition: per serving
- kcal493
- fat15g
- saturates1.9g
- carbs49.5g
- fibre10.8g
- protein34.5g
- salt0.2g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Cover the bulgar wheat with boiling water, cover with clingfilm and leave to absorb for 10-15 minutes. Drain well. Pour 1 tbsp hot water from a kettle over the sultanas and saffron in a small bowl.
step 2
Rub the chicken breast with 1 tsp oil, drizzle with the pomegranate molasses and season. Roast for 20-30 minutes until cooked through.
step 3
Toss the red onion, flaked almonds, red wine vinegar and bulgar, and season. Add the sultanas and their juice and season well. Toss the rocket with the salad, and serve with the sliced chicken. Drizzle with more pomegranate molasses.
