Pomegranate-glazed chicken
3
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
In this clever recipe, the chicken and the sauce are made together in the same skillet by adding pomegranate juice and honey and allowing it to reduce down to a syrupy glaze as the chicken cooks. Pomegranate juice from the refrigerated section works just as well as what you will find in the juice aisle - just be sure it’s 100% pomegranate juice and not a blend made with other fruit. This recipe uses chicken breasts, but it would be equally tasty if you substitute boneless skinless chicken thighs.
Ingredients
Uncooked boneless skinless chicken breast
24 oz, 4 (6-oz) breasts
Kosher salt
¾ tsp, divided
Black pepper
¾ tsp, divided
Olive oil
1 Tbsp
Pomegranate juice
⅔ cup(s)
Honey
1 Tbsp
Rosemary
1 tsp, finely chopped
Garlic
1 clove(s), grated
Instructions
1
Sprinkle both sides of chicken with 1⁄2 tsp each salt and black pepper. Heat oil in large nonstick skillet over medium-high and swirl to coat pan. Add chicken and cook until well browned on bottom, about 6 minutes.
2
Meanwhile, in medium bowl, whisk juice, honey, rosemary, garlic, and remaining 1⁄4 tsp each salt and black pepper. When chicken is well browned, turn chicken over and cook for 3 minutes on other side. Pour juice mixture into pan, scraping bottom of pan to loosen any browned bits on bottom. Simmer until chicken is cooked through and sauce is syrupy and thick, about 5 minutes. Transfer chicken to serving plate. Spoon sauce on top of chicken.
3
Serving size: 1 chicken breast and about 2 tsp sauce
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