Sumac & Lemon Pan-Seared Chicken with Roasted Red Pepper & Walnut Muhammara

Ingredients

• 2 each Boneless, skinless chicken breasts
• 1.5 teaspoons Sumac
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.25 teaspoon Black pepper
• 1 lemon Lemon zest
• 1 tablespoon Olive oil
• 2 large Red bell peppers
• 0.5 cup Walnut halves
• 1 large Garlic cloves
• 1 tablespoon Pomegranate molasses
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Smoked paprika
• 1 tablespoon Lemon juice
• 2 tablespoons Extra virgin olive oil
• 0.25 teaspoon Red pepper flakes
• 2 tablespoons Fresh parsley or cilantro

Instructions

1. Preheat your oven to 400°F (200°C). Halve the red bell peppers and remove the seeds and white membranes. Place the pepper halves cut-side down on a baking sheet. Roast for 20-25 minutes, or until the skins are deeply blistered and slightly charred. Immediately transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. This helps loosen the skins. Once cooled enough to handle, peel and discard the skins.
2. While the peppers are roasting, lightly toast the walnut halves in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until fragrant. Be careful not to burn them. In a food processor, combine the peeled roasted red peppers, toasted walnuts, garlic clove, pomegranate molasses, cumin powder, smoked paprika, fresh lemon juice, red pepper flakes (if using), and 1 tablespoon of extra virgin olive oil. Pulse until the mixture is mostly smooth but still retains some texture. Scrape down the sides as needed. Taste and adjust seasoning with more lemon juice or spices if desired (do not add salt).
3. Pat the chicken breasts thoroughly dry with paper towels. In a small bowl, mix together the sumac, garlic powder, onion powder, black pepper, and lemon zest. Rub this spice mixture evenly over both sides of the chicken breasts, pressing it gently to adhere.
4. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering and hot, carefully add the seasoned chicken breasts to the pan. Sear for 5-7 minutes per side, or until the chicken is golden brown, cooked through, and reaches an internal temperature of 165°F (74°C). Remove from the pan and let rest for a few minutes before slicing.
5. Divide the Roasted Red Pepper & Walnut Muhammara between two plates. Slice the pan-seared chicken breasts and arrange them artfully over or alongside the Muhammara. Garnish with fresh chopped parsley or cilantro before serving.

Nutrition (per serving)