Pomegranate molasses baked chicken with roasted asparagus and red chicory, sprinkled with walnuts and juicy orange, packed with vitamin C.

Serves: 2 | Cook Time: 25 mins | Calories: 532 | Type: Gluten-Free


  • 2 x 180g chicken breast
  • 2 tbsp pomegranate molasses
  • 4 red chicory
  • 140g asparagus
  • 1 orange
  • 30g walnuts (nuts)
  • 60g buckwheat

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Preheat the oven to 200C/gas mark 6.
  2. Place the chicken breasts on a baking tray, season with sea salt and black pepper. Drizzle over 1/2 tbsp of oil and half of the pomegranate molasses. Place in the oven for 20-25 mins until cooked through.
  3. Meanwhile, rinse the buckwheat and place in a saucepan with 400ml boiling water, and simmer for 15 mins.
  4. Slice the end off the chicory and cut into quarters. Trim the asparagus. Place both the chicory and the asparagus on a baking tray. Drizzle with 1 tsp oil and place in the oven for 5-10 mins.
  5. To make the pomegranate dressing; in a bowl, mix together the remaining pomegranate molasses with 1 tbsp olive oil. Season with sea salt and black pepper.
  6. Peel the orange and slice into segments. Roughly chop the walnuts. Slice the cooked chicken in half widthways and drain the buckwheat.
  7. To serve, spoon the buckwheat onto a warm plate, arrange the orange segments, chicory and asparagus over the top, followed by the chicken pieces, slightly overlapping. Drizzle over the pomegranate dressing and sprinkle over the walnuts.