Heat olive oil in a skillet over medium-high. Add onion and cook 6-8 minutes until soft and lightly browned.
Add chicken livers and sear 2-3 minutes per side until browned outside but still tender inside.
Stir in pomegranate molasses and lemon juice, tossing 30-60 seconds until glossy and reduced. Add a splash of water if it tightens too much.
Serve immediately with warm pita and sprinkle with chopped parsley.
Estimated macros per portion
44 gProtein
55 gCarbohydrates
27 gFat
4 gFiber
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