I’ve been so busy at weekends lately that by the time it gets to Monday evenings my fridge is looking a little sorry for itself and it’s a struggle to have the motivation and creativity to put together a decent dinner. However, this week I decided to skip run club and spend a little time getting some chores done, and have a proper dinner. It turned out so well, and it was so simple, I think I’ll be returning to this combination of veggies time and again. The way I prepared the chicken is a method I use all the time, it’s so simple and gives the juiciest chicken every time.
To recreate you’ll need:
//a selection of vegetables to roast. I used butternut squash, courgettes, green peppers and onion //olive oil//pomegranate molasses//black pepper//salt//chicken breast//garlic powder
//Preheat your oven to 200oC.
//Chop up your veggies and place on a baking tray, and drizzle with a tbsp of olive oil and a tbsp pomegranate molasses. Mix it all really well in the tray so all the veggies are coated, then dust with a little black pepper.
//Pop your chicken breast on some foil, and drizzle with a little olive oil and a sprinkle of the black pepper and garlic powder. Coat on both sides, then fold up all the sides of the chicken to make a little parcel.
//Pop in the oven for 25 minutes, taking the veggies out once to give a good stir.
//Once out of the oven drizzle the chicken breast in a little more pomegranate molasses and serve up.
I’m always after new ways to use my bottle of pomegranate molasses, so if you have any recommendations, let me know!