Pomegranate chicken & feta grain bowls
Serves 2
Easy
Prep:
Cook:
Toss mixed grains, kale and roasted squash together to make a warm, hearty bowl for lunch or dinner
Skip to ingredients
Units:
- 1 red onion
- 250g squashor sweet potatoes
- 3 tsp olive oil
- 2 skinless chicken breast fillets
- 2 tbsp pomegranate molassesplus 2 tsp
- 1 tbsp honey
- ¼ cucumber
- 100g radishes
- 2 spring onions
- 2 handfuls of kale(about 80g)
- 250g cooked mixed grains
- ½ lemon
- 50g feta
Nutrition: Per serving
- kcal749
- fat21g
- saturates7g
- carbs78g
- sugars34g
- fibre13g
- protein55g
- salt1.66g
Method
step 1
Heat the oven to 220C/200C fan/gas 7 or the air fryer to 200C. Cut the onion into wedges and squash into cubes. Tip into a roasting tin or the air fryer basket, and toss with 1 tsp of the oil. Season and roast for 10 mins. Season the chicken breasts all over, rub over another 1 tsp oil, then arrange on top of the veg. Roast for another 10 mins. Whisk 2 tbsp of the pomegranate molasses and the honey together, and pour half over the chicken. Cook for 10-15 mins more, brushing with the remaining pomegranate-honey glaze halfway through, until the chicken is cooked through and sticky and the veg is tender.
step 2
While the chicken cooks, slice or dice the cucumber and radishes, and slice the spring onions. Put the kale in a large bowl, drizzle over the rest of the oil and season with a pinch of salt. Scrunch the kale a few times using your hands to soften and coat in the oil, then remove any tough stalks.
step 3
Add the mixed grains to the bowl with the kale, then squeeze over the lemon and drizzle over the 2 tsp pomegranate molasses. Toss well and divide between two bowls. Top with the cucumbers, radishes and spring onions. Transfer the chicken to a board and slice, then add to the bowls with the roasted veg and feta. Spoon over any roasting juices.
