Pomegranate-Glazed Chicken Souvlaki with Charred Halloumi & Herbed Brown Rice

Ingredients

• 14 oz chicken breast, cut into 1 1/2-inch cubes
• 3 tbsp pomegranate molasses, unsweetened
• 4 tbsp extra virgin olive oil, divided
• 3 cloves garlic cloves, minced
• 1 tbsp fresh oregano, chopped
• 1 tbsp red wine vinegar
• 3/4 cup brown rice, uncooked
• 1 1/2 cups low-sodium vegetable broth
• 6 oz halloumi cheese, cut into 1/2-inch slices
• 2 tbsp fresh dill, chopped
• 3 tbsp roasted pistachios, roughly chopped
• 1 whole lemon, zest and juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. 1

   In a bowl, whisk together pomegranate molasses, 2 tbsp olive oil, minced garlic, oregano, red wine vinegar, salt, and pepper to create the glaze.

2. 2

   Add chicken cubes to the glaze, toss to coat evenly, and let marinate for 10 minutes while preparing other components.