Turkish-Spiced Grilled Chicken with Pomegranate-Walnut Sauce & Herbed Bulgur Pilaf

Ingredients

• 2 fillets (6 oz each) chicken breast, pounded to even thickness
• 4 tbsp extra virgin olive oil, divided
• 1 cup pomegranate juice, unsweetened, no added sugar
• 1 1/2 tbsp pomegranate molasses, or fresh pomegranate reduction
• 1/4 cup walnuts, finely chopped
• 3 cloves garlic cloves, minced
• 1 tsp ground cumin
• 3/4 tsp ground coriander
• 1/2 tsp sumac, tangy spice
• 1/2 tsp paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 3/4 cup bulgur wheat, dry
• 1 1/2 cups vegetable broth, low-sodium
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 3 tbsp dried cranberries, unsweetened
• 1/4 medium red onion, finely diced
• 1 tbsp lemon juice, fresh
• 2 tbsp pomegranate arils, for garnish

Instructions

1. 1

   In a small bowl, combine cumin, coriander, sumac, paprika, salt, and pepper. Rub 2 tbsp olive oil and half the spice mixture onto both sides of chicken breasts. Set aside for 10 minutes.

2. 2

   Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add diced red onion and sauté for 2 minutes until softened. Add bulgur and toast for 2 minutes, stirring frequently.