The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Free-range Sticky Pomegranate Chicken & Garlicky Jewelled Rice
You'll coat juicy British chicken breast in a sweet 'n tangy pomegranate molasses & cinnamon sauce, then roast until golden and sticky. Serve alongside a vibrant rainbow rice, studded with pomegranate seeds and colourful roasted vegetables. A feast on your table.
High protein
8 plants
Low sat fat
Serving size
Ingredients
- 4 British Free Range chicken breasts
- 200g brown rice (brown rice (100%))
- 2 tbsp tomato purée
- 1 tbsp sesame oil (Sesame)
- ½ tsp ground cinnamon
- 4 tbsp pomegranate molasses
- 2 onion
- 25g honey
- 2 tsp sesame seeds (Sesame)
- 2 carrot
- 4 garlic clove
- 75g pomegranate seeds
- 160g sliced cavolo nero
Nutritional Information
Calories: 623
Protein: 49g
Carbs: 72g
Fat: 11g
Free-range Sticky Pomegranate Chicken & Garlicky Jewelled Rice
You'll coat juicy British chicken breast in a sweet 'n tangy pomegranate molasses & cinnamon sauce, then roast until golden and sticky. Serve alongside a vibrant rainbow rice, studded with pomegranate seeds and colourful roasted vegetables. A feast on your table.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large mixing bowl & a large frying pan
Boil the rice and prep the veg
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Cut the carrot into 1/2cm half-moons. Cut the onion into 8 wedges. Finely chop or crush the garlic
- Place the veg onto one side of the lined baking tray and toss with the garlic, 1 tsp oil and a pinch of salt and pepper
Butterfly the chicken
- To butterfly the chicken, carefully slice through one side of each breast from the thickest part to the thinnest, careful not to cut right through to the end. Open out the chicken breasts to resemble a butterfly
- Lay the chicken onto the other side of the baking tray.
- Cook in the oven for 15-20 mins / air fryer 20-22 mins, until the chicken is cooked through and the veg is soft
Glaze the chicken
- In the large mixing bowl, combine the pomegranate molasses, tomato paste, honey, cinnamon, half the sesame seeds and a pinch of salt and pepper.
- Half way through the chicken cooking, add the pomegranate glaze and return to the oven/airfryer for the final 10 mins of cooking time
Make the jewelled rice
- Pick the woody stalks from the cavolo nero
- Heat the large frying pan on medium-high heat with 1 tsp oil. Once hot, add the cavolo nero and cook for 4-5 mins, until lightly charred and softened. Season with salt and pepper
- Return the rice to the saucepan. Add the cavolo nero, roasted veg and half the pomegranate seeds. Toss to combine and season with a pinch of salt
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the jewelled rice into bowls. Top with the sticky pomegranate chicken
- Drizzle over the remaining sauce from the baking tray
- Sprinkle over the remaining sesame seeds and pomegranate seeds
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