Pomegranate Glazed Chicken with Herbed Barley Pilaf and Roasted Eggplant
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This Pomegranate Glazed Chicken with Herbed Barley Pilaf and Roasted Eggplant is a delicious, Mediterranean-inspired dinner that's perfect for feeding a family of 4. With an estimated total cook time of 45-55 minutes, the recipe is straightforward and easy to prepare. Start by making the quick pomegranate glaze, then season and cook the chicken while the barley simmers and the eggplant roasts. Finish by assembling the dish and garnishing with fresh herbs and pomegranate seeds. The combination of sweet, savory, and herbal flavors makes this a crowd-pleasing meal.
Meat, Eggs, & Dairy
- 4 pounds chicken breast
- 1/2 cup Greek yogurt
Fresh Produce & Herbs
- 1 whole pomegranate
- 1 large eggplant
- 1 whole red onion
- 1 cup parsley
- 1 cup dill
Seasonings & Spices
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pantry Items
- 1 1/2 cups pearl barley
- 1/4 cup pomegranate molasses
- 1 tablespoon honey
- 2 tablespoons olive oil
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