Like many people I am going into healthy eating overdrive this January, my motivation being a certain wedding dress fitting in April! But that does not mean I will be making boring meals, I just know I will fall off the wagon if I have to eat boiled broccoli and plain chicken for 4 months! My cooking creativity has never been so important and I am striving to keep things interesting, so I'm kicking things off with this tangy pomegranate glazed chicken with walnuts and spinach. Grilling the chicken with a glaze gives a lovely stickiness which is a texture I absolutely love with meats and it's really quick to do. I've packed loads of spinach onto the plate and topped it all off with toasted walnuts, pomegranate seeds and a tangy molasses dressing. I thoroughly enjoyed my first attempt at 'uber' health and I hope you do too!
2 chicken breasts
Spinach, at least 4 handfuls
50g walnuts, crushed
Pomegranate seeds, for sprinkling
2 tbsp pomegranate molasses
For the dressing
2tbsp pomegranate molasses
1 tbsp red wine
2 tbsp olive oil
Salt and pepper
Start by turning on the grill to a high heat.
Place the chicken breasts in some cling film or greaseproof paper and bash using a rolling pin until they've flattened out. Place in bowl and pour over the 2 tbsp pomegranate molasses, making sure the whole breasts are covered.
Transfer the chicken to the grill, mid way down. Cook for about 5 minutes on each side, or until crisp and coloured.
Meanwhile make your dressing by placing all the ingredients in a bowl and combine using a fork. Now pop the walnuts in a pan and toast the walnuts lightly.
To assemble the salad place a couple of handfuls of spinach on each plate, slice the chicken and pop on top. Sprinkle over the toasted walnuts and pomegranate seeds, then drizzle with the tangy dressing. Serve immediately and enjoy!