Pomegranate chicken & feta grain bowls

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• 1 each red onion
  Ingredient note

  Source: 1 red onion
• 250 g squash or sweet potatoes
  Ingredient note

  Source: 250g squash or sweet potatoes
• 3 tsp olive oil
  Ingredient note

  Source: 3 tsp olive oil
• 2 each skinless chicken breast fillets
  Ingredient note

  Source: 2 skinless chicken breast fillets
• 2 tbsp pomegranate molasses plus 2 tsp
  Ingredient note

  Source: 2 tbsp pomegranate molasses plus 2 tsp
• 1 tbsp honey
  Ingredient note

  Source: 1 tbsp honey
• ¼ each cucumber
  Ingredient note

  Source: ¼ cucumber
• 100 g radishes
  Ingredient note

  Source: 100g radishes
• 2 each spring onions
  Ingredient note

  Source: 2 spring onions
• 2 each handfuls of kale (about 80g)
  Ingredient note

  Source: 2 handfuls of kale (about 80g)
• 250 g cooked mixed grains
  Ingredient note

  Source: 250g cooked mixed grains
• ½ each lemon
  Ingredient note

  Source: ½ lemon
• 50 g feta
  Ingredient note

  Source: 50g feta
• As Needed Salt
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Heat the oven to 220C/200C fan/gas 7 or the air fryer to 200C. Cut the onion into wedges and squash into cubes. Tip into a roasting tin or the air fryer basket, and toss with 1 tsp of the oil. Season and roast for 10 mins. Season the chicken breasts all over, rub over another 1 tsp oil, then arrange on top of the veg. Roast for another 10 mins. Whisk 2 tbsp of the pomegranate molasses and the honey together, and pour half over the chicken. Cook for 10-15 mins more, brushing with the remaining pomegranate-honey glaze halfway through, until the chicken is cooked through and sticky and the veg is tender.
2. While the chicken cooks, slice or dice the cucumber and radishes, and slice the spring onions. Put the kale in a large bowl, drizzle over the rest of the oil and season with a pinch of salt. Scrunch the kale a few times using your hands to soften and coat in the oil, then remove any tough stalks.
3. Add the mixed grains to the bowl with the kale, then squeeze over the lemon and drizzle over the 2 tsp pomegranate molasses. Toss well and divide between two bowls. Top with the cucumbers, radishes and spring onions. Transfer the chicken to a board and slice, then add to the bowls with the roasted veg and feta. Spoon over any roasting juices.