Za'atar-Crusted Chicken Breast with Pomegranate Reduction, Roasted Carrots & Herbed Bulgur Pilaf

Preheat your oven to 425°F. Wash and peel 1.5 lb of carrots, then cut them on a diagonal into 1-inch pieces. Spread them on a sheet pan and toss with 1 tbsp of olive oil, 1/2 tsp of ground cumin, 1/2 tsp of smoked paprika, 1/2 tsp of salt, and 1/4 tsp of black pepper. Roast for 28 to 32 minutes, tossing halfway through, until tender and caramelized at the edges.

Pat 2 lb of boneless skinless chicken breasts completely dry with paper towels. If any breasts are thicker than 1 inch, gently pound them to an even thickness using a meat mallet. Season both sides with 1/2 tsp of salt and 1/4 tsp of black pepper.

In a small bowl, combine 2 tbsp of za'atar spice blend with 1 tbsp of olive oil to form a paste. Rub this mixture evenly over both sides of each chicken breast, pressing gently so it adheres.

Heat 1 tbsp of olive oil in your cast-iron skillet over medium-high heat until shimmering. Add the za'atar-crusted chicken breasts and sear for 4 to 5 minutes without moving them, until a golden-brown crust forms. Flip the breasts and sear the second side for 4 minutes.

Transfer the cast-iron skillet with the chicken to the preheated oven and roast for 8 to 12 minutes, until an instant-read thermometer inserted into the thickest part reads 160°F. Remove from oven, transfer chicken to a cutting board, tent loosely with foil, and let rest for 8 minutes.

While the chicken rests, prepare the bulgur: Rinse 1.5 cups of medium bulgur wheat in a fine-mesh strainer under cold water. In a medium saucepan, heat 1 tbsp of olive oil over medium heat. Add 2 finely minced shallots and 2 minced garlic cloves, sautéing for 2 to 3 minutes until softened and fragrant.

Add the rinsed bulgur to the saucepan and toast for 1 minute, stirring constantly. Pour in 2 cups of low-sodium chicken broth, add 1/2 tsp of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes until the bulgur is tender and the liquid is absorbed. Remove from heat and let stand covered for 5 minutes.

Fluff the bulgur with a fork and stir in 1/4 cup of chopped fresh parsley, 2 tbsp of chopped fresh mint, the zest of 1 large lemon, and 2 tbsp of fresh lemon juice. Taste and adjust seasoning with salt if needed.

Make the pomegranate reduction: Return the cast-iron skillet (with the fond from the chicken) to medium heat. Add the remaining 2 minced garlic cloves and sauté for 30 seconds until fragrant. Pour in 1/2 cup of low-sodium chicken broth and scrape up all the browned bits from the bottom of the skillet.

Add 3 tbsp of pomegranate molasses and 2 tsp of honey to the skillet. Bring to a simmer and cook for 4 to 5 minutes, stirring occasionally, until the sauce reduces by half and becomes glossy and thick enough to coat the back of a spoon. Remove from heat and stir in 1 tbsp of olive oil.

Roughly chop 1/4 cup of pistachios. Slice the rested chicken breasts on a diagonal into 1/2-inch thick slices.

To serve, divide the herbed bulgur pilaf among four plates. Arrange the roasted carrots alongside the bulgur. Fan the sliced za'atar chicken over the bulgur, drizzle generously with the pomegranate reduction, and garnish with the remaining chopped parsley, mint, and pistachios.