Pomegranate roasted chicken with bulgar wheat salad

40 MINUTES | SERVES 1 | EASY

bulgar wheat 50g sultanas 20g saffron a pinch skinless chicken breast 1 oil pomegranate molasses 1 tsp, plus more to serve red onion ½ small, finely diced flaked almonds 1 tbsp, toasted red wine vinegar 1 tsp rocket a handful

• Heat the oven to 200C/fan 180C/gas 6. Cover the bulgar wheat with boiling water, cover with clingfilm and leave to absorb for 10-15 minutes. Drain well. Pour 1 tbsp hot water from a kettle over the sultanas and saffron in a small bowl.

• Rub the chicken breast with 1 tsp oil, drizzle with the pomegranate molasses and season. Roast for 20-30 minutes until cooked through.

• Toss the red onion, flaked almonds, red wine vinegar and bulgar, and season. Add the sultanas and their juice and season well. Toss the rocket with the salad, and serve with the sliced chicken. Drizzle with more pomegranate molasses.

PER SERVING 493 KCALS | FAT 15G | SATURATES 1.9G CARBS 49.5G | FIBRE 10.8G | PROTEIN 34.5G | SALT 0.2G