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Pomegranate Chicken

Rated : 
 by 6 people
Makes: 2 servings View Nutrition Facts


  • 2 8 ounces  skinless, boneless chicken breasts
  • 1/4 cup  unsweetened pomegranate juice
  • 1 Juice of lemon or lime
  • 1 teaspoon  extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 cup  chopped fresh parsley
  • 1/4 teaspoon  salt
  • Freshly ground black pepper
  • Olive oil spray
  • 3 cups  chopped romaine lettuce


1. Cut the chicken into thin slices. To make the marinade, mix the pomegranate juice, lemon juice, extra virgin olive oil, garlic, and parsley in a large bowl; season with salt and pepper. Add the chicken and coat well with the marinade. Cover the bowl and place in the refrigerator for 10 minutes to marinate.

2. Heat a nonstick frying pan and coat it with olive oil spray. Put the chicken in the pan and cook over medium heat for 7 to 8 minutes, turning occasionally, until cooked through. Discard the remaining marinade. Serve the chicken over a bed of romaine lettuce.

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