Turkish Herb-Crusted Chicken with Roasted Cauliflower & Pomegranate Glaze

Ingredients

• 2 pieces boneless, skinless chicken breast, 6 oz each, pounded to even thickness
• 4 tbsp extra virgin olive oil, divided
• 2 tbsp za'atar spice blend
• 3 tbsp fresh mint leaves, finely chopped
• 3 tbsp fresh parsley, finely chopped
• 3/4 tsp sea salt, divided
• 1/2 tsp black pepper, freshly ground, divided
• 1 1/2 lbs cauliflower, cut into large florets
• 2 tbsp pomegranate molasses
• 2 cloves garlic, minced
• 1 tbsp lemon juice, fresh squeezed
• 1/4 cup pomegranate seeds, for garnish
• 2 pieces whole wheat pita bread, for serving

Instructions

1. 1

   Preheat oven to 425°F. Toss cauliflower florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Arrange on baking sheet and roast for 25-30 minutes until golden and crispy at edges.

2. 2

   After cauliflower has roasted for 15 minutes, prepare chicken. Combine za'atar, mint, parsley, 1/4 tsp salt, and 1/4 tsp pepper in a shallow bowl. Pat chicken dry and press both sides into herb-spice mixture, coating evenly.