Chicken & Pomegranate Bulgur Pilaf Recipe

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant.

Season the chicken breasts with salt, pepper, ground cumin, and cinnamon. Add the chicken to the skillet and cook until browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.

In the same skillet, add the bulgur and toast it for a few minutes, stirring constantly.

Slowly pour in the chicken broth and bring to a boil. Reduce the heat, cover, and simmer for about 20 minutes or until the bulgur is tender and has absorbed the liquid.

While the bulgur is cooking, shred the cooked chicken into bite-sized pieces.

Once the bulgur is cooked, remove from heat and fluff it with a fork. Stir in the shredded chicken, pomegranate seeds, chopped parsley, chopped mint leaves, and chopped almonds.

Serve the chicken and pomegranate bulgur pilaf warm and enjoy!