Pomegranate Chicken

The sweet-tart flavor of pomegranate juice infuses the flavor of the glaze in Pomegranate Chicken. Sprinkle pomegranate arils over this chicken dish for a colorful garnish.


Serves 4 (serving size: 1 breast half)

Recipe from

Cooking Light

Nutritional Information

Calories 363
Fat 9.5 g
Satfat 3 g
Sodium 287 mg


1 teaspoon olive oil
2 tablespoons minced shallots
1/2 teaspoon chopped fresh rosemary
1 cup pomegranate juice
1/4 cup agave nectar
2 tablespoons red wine vinegar
1 tablespoon butter
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Garnish: pomegranate arils


Heat a small saucepan over medium-high heat. Add 1 teaspoon olive oil; swirl. Add shallots and fresh rosemary; sauté 1 minute. Stir in pomegranate juice, agave nectar, and red wine vinegar; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes), stirring occasionally. Remove from heat; stir in butter. Heat a large skillet over ­medium-high heat. Add 1 ­tablespoon olive oil; swirl. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to pan; sauté 4 minutes on each side or until browned. Brush chicken with 1/4 cup glaze; cook 1 minute. Turn chicken over; brush with remaining glaze. Cook 1 minute or until chicken is done. Garnish, if desired.

Deb Wise,

Cooking Light

January 2012
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