Pomegranate-Glazed Grilled Chicken with Freekeh & Charred Eggplant Caponata

Name: Pomegranate-Glazed Grilled Chicken with Freekeh & Charred Eggplant Caponata
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 pieces (6 oz each) boneless, skinless chicken breasts; 3 tbsp pomegranate molasses; 5 tbsp extra virgin olive oil; 3 cloves garlic cloves; 1 tbsp fresh thyme; 1 cup freekeh (roasted green wheat); 2 cups vegetable broth; 1 medium eggplant; 1/2 medium red onion; 2 tbsp red wine vinegar; 1/4 cup Kalamata olives; 3 tbsp golden raisins; 2 tbsp pine nuts; 2 tbsp fresh basil; to taste sea salt; to taste black pepper

Prep 20 min · Cook 25 min · Serves 2 · medium

Mediterranean Diet

Succulent grilled chicken breasts with a tart-sweet pomegranate molasses glaze, served over nutty roasted freekeh and a Sicilian-inspired eggplant caponata with pine nuts, raisins, and fresh herbs

Ingredients

2 pieces (6 oz each) boneless, skinless chicken breasts
3 tbsp pomegranate molasses
5 tbsp extra virgin olive oil
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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