Pomegranate and mint Chicken Breast Bowl

Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken breast. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

Stir in the chickpeas and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.

Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.