Name: Pomegranate chicken & feta grain bowls
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Ingredients: 1 red onion; 250g squash or sweet potatoes; 3 tsp olive oil; 2 skinless chicken breast fillets; 2 tbsp pomegranate molasses plus 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

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Pomegranate chicken & feta grain bowls

Pomegranate chicken & feta grain bowls

Anna Glover

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Serves 2

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Toss mixed grains, kale and roasted squash together to make a warm, hearty bowl for lunch or dinner

High-fibre

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Ingredients

Nutrition

Units:

MetricUS

1 red onion
250g squash

or sweet potatoes
3 tsp olive oil
2 skinless chicken breast fillets
2 tbsp pomegranate molasses

plus 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

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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.

Recipe from Good Food magazine, October 2026

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A star rating of 4.5 out of 5.2 ratings

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