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Roast chicken breasts with figs, tahini and pomegranate

Tahini and pomegranate add a vibrant kick to this easy summer salad.
4
15M
50M
1H 5M

Brought to you by Slow Hills Chicken

Ingredients

Tahini dressing

Method

1.Preheat oven to 180°C. Heat olive oil in an ovenproof frying pan, season chicken breasts, then pan fry, breast-side down until golden (1-2 minutes), then turn, add butter and thyme to pan and transfer to oven to roast until chicken is golden, just cooked through and juices run clear when breast is pierced with a skewer (8-10 minutes). Set chicken aside to rest (5 minutes), then thickly slice.
2.For dressing, whisk ingredients in a bowl to combine and season to taste.
3.Combine chicken with bitter leaves, fig, onion and pomegranate seeds on a platter. Spoon dressing over and serve scattered with walnuts.

This is a great way to use leftover roast chicken to create a delicious light lunch. The tahini and pomegranate dressing complements the chicken perfectly.

Notes

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