I recently acquired a case of POM Wonderful juices. Besides making amazing mixed drinks, my new favorite = Pomegranate/Blueberry and Hennessey, there are a lot of recipes incorporating these delicious, high in antioxidants juices. The first dish I decided to try out was the POM/Balsamic-Glazed Chicken. The recipe came straight off the . There are a number of great recipes on their site that I plan on testing out soon.
This meal is really easy to make. I added a little too much stock, which made the glaze a bit runny, but it was absolutely delicious! This is a super healthy, fast and easy dish to whip up. You'll love it!
1 cup pomegranate juice (I used POM Wonderful Pomegranate Blueberry Juice)
1 cup baby carrots
3 tblsp olive oil
1 cup GF chicken broth
1/4 cup GF balsamic vinegar
2 tsp cornstarch
2 tsp brown sugar
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp sea salt
3-4 boneless, skinless chicken breasts
Heat olive oil in a large skillet on med-high heat, and brown the chicken breasts with the carrots and onions. This should take about 5 minutes for each side of the chicken breasts.
Remove the carrots and onions, set aside and keep warm in a covered container.
Add the GF chicken broth to the chicken breasts in the skillet, cover, and simmer for 15 minutes.
Remove chicken from skillet and set aside in covered container to keep warm. Save about 1/4 up of chicken cooking liquid in skillet.
Add and mix the pomegranate juice, vinegar, cornstarch, brown sugar and seasonings with the chicken cooking liquid. Bring to a boil, then reduce heat and simmer for about 3 minutes.
Arrange the chicken breasts on plates (feel free to slice it up to soak in more glaze) with the carrots and onions and drizzle with the pomegranate glaze.
Use the remaining glaze to dip bites of chicken into if desired, and chow down!