Chicken with Turnips and Pomegranate Sauce

Name: Chicken with Turnips and Pomegranate Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper, divided; 710 milliliters unsalted chicken stock (such as Swanson), divided; 1 Tbsp chopped fresh thyme leaves; 1 teaspoons kosher salt, divided; 2 Tbsps olive oil, divided; 118 milliliters pomegranate arils; 237 milliliters pomegranate juice; 680 grams skinless, boneless chicken breast halves; 2 larges turnips, peeled and cut into 1/4-inch slices; 237 milliliters uncooked wild rice

You can never have too many main course recipes, so give Chicken with Turnips and Pomegranate Sauce a try. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 48g of protein, 15g of fat, and a total of 534 calories. Head to the store and pick up pepper, chicken stock, thyme leaves, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Combine 2 cups stock, rice, and thyme in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 50 minutes.

Ingredients you will need

Stock

Thyme

Rice

Equipment you will use

Sauce Pan

Drain. Stir in 1/2 teaspoon pepper and 1/4 teaspoon salt.

Ingredients you will need

Pepper

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.

Ingredients you will need

Juice