Roasted Chicken, Pomegranate + Herb Salad

MEAL TYPE: Salad

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 2 SERVINGS

TAKES 60 MINUTES

Roasted Chicken, Pomegranate + Herb Salad

This savory chicken dish is pretty enough for a special occasion but simple enough for a weeknight dinner. The pomegranate seeds not only add a delicious punch of color, they also provide antioxidants and Vitamin C. Recipe courtesy of Ashley Marti, Chef, Food Stylist, and Founder of Local Haven.

INGREDIENTS

2 large skin-on chicken breasts

1 cup pomegranate seeds (about 1 pomegranate)

1 cup walnuts, toasted and crushed

2 cups parsley

1 cup mint

1 cup cilantro

½ cup tarragon

1/4 head radicchio, cut into ½-inch pieces

5 green onions, thinly sliced

Juice of half a lemon

3 Tbs olive oil

Salt to taste

½ tsp paprika

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INSTRUCTIONS

Preheat oven to 375 degrees Fahrenheit. Lightly sprinkle chicken breasts with salt and roast in oven skin-side up for about 30-40 minutes, until golden and crispy and a thermometer inserted into the thickest part of the breast reads 155 degrees Fahrenheit.
While the chicken is cooking, mix all the herbs together in a large bowl. (Make sure you remove as much stem as possible but keep the herbs whole.) Add the radicchio, green onions, walnuts, and pomegranate seeds.
Remove the chicken from the oven and let it rest 5-10 minutes. Slice each piece crosswise into about five sections. Lay on a platter and sprinkle with paprika. Add lemon, olive oil, and a large pinch of salt to the herb salad and lightly mix, being careful not to damage the fragile herbs. Cover the chicken with the salad, and serve.

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