Roasted Chicken Breasts with a Walnut Chimichurri Sauce and Pomegranate

CHICKEN:

1.  Preheat oven to 450°F. Drizzle 1 tablespoon extra virgin olive oil into a medium casserole dish or oven-safe skillet. Place chicken in dish and sprinkle with  salt and pepper. Flip chicken with tongs and drizzle with remaining 1 tablespoon extra virgin olive oil and remaining salt and pepper.

2.  Place chicken in oven and roast until internal temperature reaches a safe minimum internal temperature of 165°F, as measured with a food thermometer (~20-30 minutes). Cooking time will vary, depending on thickness of the chicken breast. Slice chicken and place on a serving platter.

CHIMICHURRI SAUCE:

1.  While the chicken is cooking, add walnuts, parsley, cilantro, oregano, shallot, garlic, salt and pepper to a food processor. Pulse until finely chopped, turning off the food processor and scraping the sides with a rubber spoon as needed.

2. Stream in red wine vinegar, then extra virgin olive oil. Pulse a few more times, then transfer to a small bowl. Sauce can also be made a day ahead of time and stored covered in the refrigerator, which also allows the flavors to meld, resulting in a more flavorful sauce.

ASSEMBLY:

1.  Drizzle sliced chicken with chimichurri sauce, then top with toasted walnuts and pomegranate arils. Serve additional chimichurri sauce on the side. Serve chicken with roasted root vegetables and farro or quinoa.

*Note: toast walnuts on a baking sheet in a single layer at 350°F for 8 minutes.