Pomegranate Chicken
You can never have too many main course recipes, so give Pomegranate Chicken a try. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains around 38g of protein, 13g of fat, and a total of 413 calories. If you have agave nectar, olive oil, chicken breast halves, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Heat a small saucepan over medium-high heat.
Add 1 teaspoon olive oil; swirl.
Add shallots and fresh rosemary; saut 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; saut 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.