Turkish Pomegranate-Glazed Chicken with Roasted Chickpea & Herb Bulgur

Ingredients

• 2 pieces Chicken breast, 6 oz each, pounded to ½-inch thickness
• 3 tbsp Pomegranate molasses, unsweetened
• 4 tbsp Extra virgin olive oil, divided
• 1 tsp Sumac, ground
• ¼ tsp Cinnamon, ground
• ½ tsp Cumin, ground
• ½ tsp Sea salt
• ¼ tsp Black pepper
• 3 cloves Garlic, minced
• 1 can Canned chickpeas, 15 oz, drained, rinsed, patted dry
• ½ tsp Paprika, smoked
• ¾ cup Bulgur wheat, dry
• 1.25 cups Vegetable broth, low-sodium
• ¼ cup Fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 400°F. Pat chickpeas dry with paper towels. Toss with 1 tbsp olive oil, paprika, salt, and pepper. Spread on a small baking sheet and roast for 15-18 minutes until crispy, stirring halfway through.

2. 2

   While chickpeas roast, combine pomegranate molasses, 1 minced garlic clove, sumac, cinnamon, cumin, salt, and pepper in a small bowl. Set glaze aside.