Za'atar Chicken with Pistachios, Brussels Sprouts, and Pomegranate

Updated at: Thu, 17 Aug 2023 12:23:55 GMT

Step 1

Oven 450, rack on lowest position. Toast Pistachios in 12" skillet over Med. heat, until golden and fragrant 3-5 min. Transfer to small bowl to cool, then chop cooled nuts.

Step 2

Cut each Chicken Breast in half crosswise. Pat dry with paper towels and season with Salt and Pepper. Heat 1 tsp Oil in 12" skillet over med-high. Place Chicken, skin side down and cook until well browned 6-8 min. Transfer Chicken to baking sheet, skin side up, leaving the rendered fat in the skillet.

Step 3

Combine Za'atar and 2 Tbsp Oil in a small bowl. Brush Chicken with mixture. Roast until Chicken registers 160, about 20 min. Transfer to a platter and tent with foil to rest.

Step 4

Let skillet cool 10 min. Trim and cut Brussels Sprouts in half. Cut Lemon into wedges.

Step 5

Add 3 Tbsp Oil to skillet and arrange Sprouts cut side down. Cover skillet and cook over med-high until cut sides begin to brown, about 5 min. Cook uncovered until deeply browned 2-3 min more.

Step 6

Off heat, add Pomegranate Seeds, Pomegranate Molasses, Cumin, Pistachios, and 1/2 tsp Salt and stir to coat evenly. Season to taste. Serve with Chicken and Lemon wedges.

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