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Easy prep

Sticky Roasted Chicken Breasts with Pomegranate Molasses

over Bulgur, String Beans & Mint

Cooking time

25 minutes

Servings

4

Calories

530 /serving

To put it simply, pomegranate molasses makes magic of just about anything it touches. This sour-sweet fruit reduction has a few tricks up its sleeve for these tender roasted chicken breasts, where it’s boosted with lemon slices, minced garlic and spices for a mouth-watering marinade. Serve over soft, fluffed bulgur, string beans and fresh mint. And don’t forget those oven-dish juices: as we said, pure magic—you won't want to miss a drop!

We will send you:

  • 4 Chicken breasts
  • 450g String beans
  • 30ml Minced garlic
  • 50g Sliced red onions
  • 120g Sliced radishes
  • 1 Bunch of mint
  • 2 Lemons
  • 220g Medium bulgur
  • 60ml Pomegranate molasses
  • 20g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)

Contains: Mustard, Wheat

You will need:

Medium pot
Large pan
Medium baking dish
Oil
Salt & pepper
Total Fat
8 g
Saturated Fat
2 g
Sodium
290 mg
Total Carbs
69 g
Sugars
16 g
Protein
49 g
Fibres
13 g
Preparation
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Prepare & roast the chicken
Preheat the oven to 450°F. Juice 1 lemon. Halve the remaining lemon lengthwise and thinly slice crosswise. Pat the chicken breasts dry with paper towel; season with S&P. In a large bowl, toss the chicken* with the onions, lemon juice, lemon slices, pomegranate molasses, ½ the garlic and a drizzle of oil; season with ½ the spice blend. In a medium baking dish, arrange the chicken mixture in a single, even layer and transfer to the oven to roast, flipping halfway through, 20 to 25 minutes, until the chicken is cooked through.
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Cook the bulgur
While the chicken roasts, in a medium pot, combine the bulgur, 2 ⅔ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and set aside in a warm spot.
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Mise en place
While the bulgur cooks, pick the mint leaves off the stems, discarding the stems; finely chop the leaves. Trim and discard the stem ends of the string beans; halve the string beans crosswise.
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Cook the string beans
Heat a large, dry pan on medium-high. Add the string beans, remaining garlic and ⅓ cup water. Cook, covered, stirring occasionally, 3 to 4 minutes, until crisp-tender; season with the remaining spice blend and S&P.
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Finish & serve
To the pot of bulgur, add the string beans and ½ the mint; stir to combine. Divide the finished bulgur between your plates. Top with the chicken (slice beforehand if desired) and spoon over any remaining juices from the baking dish. Garnish with the radishes and remaining mint. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.