Turkish Pan-Seared Chicken with Sumac-Roasted Root Vegetables & Herbed Bulgur Pilaf

Ingredients

• 4 pieces (6 oz each) boneless, skin-on chicken breasts, pat dry before cooking
• 5 tbsp extra virgin olive oil, divided
• 2 tsp ground sumac, plus 1 tsp for garnish
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 5 cloves garlic cloves, minced
• 1 tsp dried oregano
• 1 1/2 tsp sea salt, divided
• 3/4 tsp black pepper, divided
• 1 lb carrots, cut into 1-inch chunks
• 12 oz parsnips, cut into 1-inch chunks
• 1 medium red onion, cut into wedges
• 1/2 tsp dried mint
• 1 1/2 cups bulgur wheat
• 2 3/4 cups vegetable broth, low-sodium
• 1 tbsp pomegranate molasses
• 1/3 cup fresh parsley, chopped
• 3 tbsp fresh dill, chopped
• 1/4 cup pomegranate seeds, for garnish
• 2 tbsp lemon juice

Instructions

1. 1

   Preheat oven to 425°F. Pat chicken breasts dry with paper towels, season all over with 1 tsp sea salt and 1/2 tsp black pepper.

2. 2

   In a small bowl, combine sumac (2 tsp), cumin, smoked paprika, and oregano.