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 1/4 cups vegetable broth, low-sodium
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• ¼ cup pomegranate seeds, fresh
• ½ whole lemon, juiced

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.