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

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
• 1/2 cup raw walnuts, finely chopped
• 3/4 cup pomegranate seeds, fresh
• 1 cup pearl barley, uncooked
• 2 1/2 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
• 1/4 cup fresh mint, chopped
• 3 cloves garlic cloves, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon aleppo pepper, optional, for heat

Instructions

1. 1

   Start the barley pilaf: Toast 1 tablespoon olive oil in a saucepan over medium heat. Add pearl barley and stir for 2 minutes until lightly golden. Add vegetable broth, 1 thyme sprig, and salt. Bring to boil, then reduce heat to low and simmer covered for 25-30 minutes until tender.

2. 2

   While barley cooks, prepare root vegetables: Toss carrots, parsnips, and red onion with 2 tablespoons olive oil, sea salt, and black pepper. Spread on a baking sheet and roast at 425°F for 25-28 minutes, stirring halfway through, until caramelized at edges.