Grilled Chicken with Pomegranate Seeds and Fennel Salsa
If you want to add more Mexican recipes to your repertoire, Grilled Chicken with Pomegranate Seeds and Fennel Salsa might be a recipe you should try. This recipe makes 1 servings with 903 calories, 102g of protein, and 41g of fat each. For $5.87 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. This recipe is liked by 19 foodies and cooks. It is perfect for The Fourth Of July. It works well as an expensive beverage. From preparation to the plate, this recipe takes around 20 minutes. It is brought to you by Copy Kat. Head to the store and pick up chicken broth, skinless boneless chicken breasts, pomegranate seeds, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 92%, this dish is awesome. Blood Orange And Avocado Salsa With Pomegranate Seeds, Panfried Pork Chops with Pomegranate and Fennel Salsa, and Grilled Spareribs with Fennel Seeds and Herbs are very similar to this recipe.
Servings: 1
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1/4 cup white wine or chicken broth
1 1 pound bulb of fennel
1 large pomegranate - you should get about one cup of seeds, if you get less that's ok
2 teaspoons rice wine vinegar.jpg)
4 boneless skinless chicken breasts
2 tablespoons vegetable oil
Equipment:
frying pan
paper towels
bowl
Cooking instruction summary:
Chop fennel, and place in a skillet along with two tablespoons of vegetable oil. Saute fennel for about 10 to 15 minutes, it will become soft, and begin to take on a translucent appearance when cooked, place cooked vegetable into a bowl. Pat dry chicken breasts with a paper towel, as this enhances the browning of the meat, season chicken breasts with salt and pepper, and cook for about 4 minutes on each side, or until chicken is fully cooked. You may need to add more vegetable oil when cooking the chicken breasts, remove chicken breasts and place on a plate.Remove chicken breasts from pan, and stir in the rice wine vinegar, and white wine or chicken broth. Stir scrapping the pan to get the browned pieces up. Pour this liquid over the cooked fennel, and then stir in the pomegranate seeds. Season salsa with salt and pepper. Spoon salsa over chicken breasts when you are ready to serve.
Step by step:
1. Chop fennel, and place in a skillet along with two tablespoons of vegetable oil.
2. Saute fennel for about 10 to 15 minutes, it will become soft, and begin to take on a translucent appearance when cooked, place cooked vegetable into a bowl. Pat dry chicken breasts with a paper towel, as this enhances the browning of the meat, season chicken breasts with salt and pepper, and cook for about 4 minutes on each side, or until chicken is fully cooked. You may need to add more vegetable oil when cooking the chicken breasts, remove chicken breasts and place on a plate.
3. Remove chicken breasts from pan, and stir in the rice wine vinegar, and white wine or chicken broth. Stir scrapping the pan to get the browned pieces up.
4. Pour this liquid over the cooked fennel, and then stir in the pomegranate seeds. Season salsa with salt and pepper. Spoon salsa over chicken breasts when you are ready to serve.
Nutrition Information:
