3 cups unsalted chicken stock (such as Swanson), divided
1 cup uncooked wild rice
1 tablespoon chopped fresh thyme leaves
1 1/4 teaspoons black pepper, divided
3/4 teaspoon kosher salt, divided
1 cup pomegranate juice
1/2 cup pomegranate arils
2 large turnips, peeled and cut into 1/4-inch slices
2 tablespoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
How to Make It
Preheat oven to 400°.
Combine 2 cups stock, rice, and thyme in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 50 minutes. Drain. Stir in 1/2 teaspoon pepper and 1/4 teaspoon salt.
Combine remaining 1 cup stock and juice in a small saucepan. Bring to a boil; reduce heat, and cook 20 minutes or until mixture is reduced to 1/3 cup. Remove from heat; stir in arils.
Combine turnips, 1/4 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon oil in a bowl; toss to coat. Arrange turnip mixture on a baking sheet. Bake at 400° for 20 minutes or until browned and tender, turning once.
Sprinkle remaining 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 4 minutes. Turn chicken, and place pan in oven. Bake at 400° for 8 minutes or until chicken is done.
Spoon about 1/2 cup rice onto each of 4 plates. Top evenly with about 1/3 cup turnips and 1 chicken breast half. Drizzle each serving with about 4 teaspoons pomegranate sauce.
My family has refused turnips in the past, but loved these. The pomegranate sauce was delish and got high scores also. I will double or triple the sauce in the future and freeze to decrease dishes, there are a lot but the meal was worth it.