Turkish Pan-Seared Chicken with Walnut-Pomegranate Sauce & Roasted Root Vegetable Medley
Prep 20 min · Cook 35 min · Serves 4 · medium
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, room temperature
- 4 tablespoons extra virgin olive oil, divided
- 3 tablespoons pomegranate molasses, unsweetened
- 1 cup low-sodium chicken broth
- 0.5 cup raw walnuts, finely chopped
- 0.75 cup pomegranate seeds, fresh
- 1 cup pearl barley, uncooked
- 2.5 cups vegetable broth
- 3 medium carrots, cut into 1-inch chunks
- 2 medium parsnips, cut into 1-inch chunks
- 1 medium red onion, wedged
- 2 sprigs fresh thyme
- 0.25 cup fresh mint, chopped
Cook it tonight
Send every ingredient on this page to your grocery list in one tap, cook with the steps on your phone, and let the AI Chef plan the rest of the week around it.
Free to start. Works on iPhone, with the same account on the web.
