Chicken with Pomegranate & Beet Tabbouleh

Piled with feel-good ingredients, beets, pomegranate seeds, and high-protein chicken create this wholesome tabbouleh.

Per serving: 562 cal / 18.1g fat / 2.6g sat fat / 64.9g carbs / 12.8g sugar / 13.4g fiber / 38.2g protein / 200mg sodium

Serves 4

Prep: 25–30 minutes

Cook: 35–45 minutes

1¼ cups wheat berries

4 raw beets (about 12 ounces), cut into cubes

1 pound 2 ounces skinless, boneless chicken breasts, thinly sliced

1 small red onion, thinly sliced

1⅓ cups cherry tomatoes, halved

seeds of 1 small pomegranate

2 tablespoons coarsely chopped fresh mint

2½ cups baby spinach

salt and pepper, optional

Dressing

juice of 1 lemon

¼ cup virgin olive oil

2 garlic cloves, finely chopped

1 teaspoon packed light brown sugar

1. Fill the bottom of a steamer halfway with water, bring to a boil, then add the wheat berries to the water. Put the beets into the steamer top, cover with a lid, and steam for 20–25 minutes, or until the wheat berries and beets are cooked. Drain the wheat berries.

2. Meanwhile, to make the dressing, put the lemon juice, oil, garlic, and sugar into a screw-top jar. Season with salt and pepper, if using, then screw on the lid and shake well.

3. Put the chicken into a bowl, add half of the dressing, and toss well. Preheat a ridged grill pan over medium–high heat. Add the chicken and cook, turning once or twice, for 8–10 minutes, or until golden and cooked all the way through. Cut one of the larger slices of chicken in half to check that the meat is no longer pink and that the juices run clear.

4. Put the red onion, tomatoes, and pomegranate seeds into a large shallow bowl. Add the wheat berries, beets, and mint. Divide the spinach among four plates, spoon the wheat berry mixture over them, then arrange the chicken on top. Serve with the remaining dressing alongside.