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In addition to the pomegranate juice, this dish has two other good sources of antioxidants: spinach and almonds.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In small saucepan bring pomegranate juice to boiling; boil gently, uncovered, 5 to 8 minutes or until reduced to 1/4 cup. Remove from heat; set aside. Meanwhile, in a 12-inch skillet cook chicken in 1 tablespoon hot olive oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink, turning occasionally. Remove chicken from skillet. Keep warm.

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  • Add onion, remaining oil, dried oregano (if using), pepper, and salt to skillet; cook for 3 to 5 minutes or until onion is just tender, stirring occasionally. Stir in reduced pomegranate juice and the vinegar; bring to boiling. Boil 1 minute. Remove from heat and stir in fresh oregano (if using). Gradually add spinach, tossing just until spinach is wilted and combined.

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  • Place spinach mixture in a large shallow dish. Top with chicken, pomegranate seeds, and nuts. Serve immediately.

Nutrition Facts

292 calories; 11 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 58 mg cholesterol; 425 mg sodium. 494 mg potassium; 21 g carbohydrates; 4 g fiber; 12 g sugar; 27 g protein; 0 g trans fatty acid; 54 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 121 mg calcium; 4 mg iron;

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