Turkish Pan-Seared Chicken with Walnut-Pomegranate Sauce & Roasted Root Vegetable Medley

Name: Turkish Pan-Seared Chicken with Walnut-Pomegranate Sauce & Roasted Root Vegetable Medley
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 oz each (1.25 lbs total) boneless, skinless chicken breasts; 4 tablespoons extra virgin olive oil; 3 tablespoons pomegranate molasses; 1 cup low-sodium chicken broth; 0.5 cup raw walnuts; 0.75 cup pomegranate seeds; 1 cup pearl barley; 2.5 cups vegetable broth; 3 medium carrots; 2 medium parsnips; 1 medium red onion; 2 sprigs fresh thyme; 0.25 cup fresh mint; 3 cloves garlic cloves; 0.5 teaspoon sea salt; 0.25 teaspoon black pepper; 0.25 teaspoon Aleppo pepper

Prep 20 min · Cook 35 min · Serves 4 · medium

Mediterranean Diet

Succulent chicken breast finished with a luxurious walnut-pomegranate reduction, topped with toasted walnuts and pomegranate seeds, served alongside caramelized root vegetables and herbed barley pilaf. A sophisticated Turkish-inspired dinner with complex flavors and elegant presentation.

Ingredients

4 oz each (1.25 lbs total) boneless, skinless chicken breasts
4 tablespoons extra virgin olive oil
3 tablespoons pomegranate molasses
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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