Chicken with a Pomegranate and Balsamic Reduction
If you have about 45 minutes to spend in the kitchen, Chicken with a Pomegranate and Balsamic Reduction might be a super gluten free, dairy free, paleolithic, and primal recipe to try. This main course has 227 calories, 24g of protein, and 7g of fat per serving. This recipe serves 12 and costs $1.75 per serving. A couple people made this recipe, and 21 would say it hit the spot. This recipe from Restless Chipotle requires sweet onion, pomegranate juice, skinless boneless chicken breasts, and olive oil. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is solid. Similar recipes include Caprese Chicken with Balsamic Reduction, Pan Roasted Chicken with Pomegranate Reduction and Fennel Apple Salad, and Caprese Grilled Chicken with Balsamic Reduction.
Servings: 12
Ingredients:
1/3 cup balsamic vinegar
2 cloves garlic, chopped
1/3 cup honey
3 tablespoons olive oil
2 cups pomegranate juice
Salt and pepper to taste
6 boneless skinless chicken breasts (about 3 lbs)
1 large sweet onion, chopped
Equipment:
oven
frying pan
kitchen thermometer
Cooking instruction summary:
InstructionsPreheat oven to 350FCut chicken in half through the thickness to make 12 breasts.Salt and pepper the chicken generouslyHeat the olive oil until it ripples.Add the chicken sear on one side, and then turn and sear on the other. Repeat until all the chicken is done.Set aside.Add the onion and garlic to the pan and cook slowly until they caramelize.Remove the onion mixture from the pan and set aside.Add the balsamic, pomegranate, and honey to the pan. Simmer until the mixture is reduced and syrupy.Taste and adjust seasoning. Pour the reduction over the chicken in and spoon the onions over. Bake for 15 minutes or until thermometer registers 165F
Step by step:
1. Preheat oven to 350F
2. Cut chicken in half through the thickness to make 12 breasts.Salt and pepper the chicken generously
3. Heat the olive oil until it ripples.
4. Add the chicken sear on one side, and then turn and sear on the other. Repeat until all the chicken is done.Set aside.
5. Add the onion and garlic to the pan and cook slowly until they caramelize.
6. Remove the onion mixture from the pan and set aside.
7. Add the balsamic, pomegranate, and honey to the pan. Simmer until the mixture is reduced and syrupy.Taste and adjust seasoning.
8. Pour the reduction over the chicken in and spoon the onions over.
9. Bake for 15 minutes or until thermometer registers 165F
Nutrition Information:
covered percent of daily need
