Pomegranate Glazed Chicken with Roasted Kale
Prep Notes
I always seed the entire pomegranate and place the seeds in a sealed container in the refrigerator. This way they are available whenever I am inthe mood for that tart sweet flavor.
Cooking Time
40 minutes
Yields
4 servings
Ingredients
4 chicken breasts or legs
Juice of one lemon (about 3 tbsp)
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried rosemary (or 1 tbsp fresh)
juice from ½ pomegranate or approx. 1/4 cup pomegranate juice
1 tbsp Dijon mustard
1 tbsp finely chopped garlic
½ tsp ground black pepper
¼-1/2 tsp salt
1 tbsp honey or 5 drops of liquid stevia (optional)
Pomegranate seeds to garnish
Directions
- Preheat oven to 375°F.
- If using juice from pomegranate seeds, place seeds in a wirecolander over a small bowl. Using the back of a large spoon, press the seeds torelease juice into the bowl. You shouldhave about 4 tbsp of juice.
- In a small bowl, combine lemon juice, pomegranate juice,thyme, rosemary, Dijon mustard, garlic, salt, pepper, and stevia.
- Wash and pat dry chicken pieces. Place in glass container and purelemon/pomegranate mixture over. Allow tomarinate for 1 hour or more.
- Meanwhile, wash kale and chop (or tear) leaves into smallpieces.
- Place greens in a casserole dish sprayed with oliveoil. Remove chicken pieces and placeover the bed of greens. Pour ½ of marinade over everything.
- Place uncovered in oven for 20 minutes.
- Stir greens a bit to prevent burning and baste chicken withremaining marinade. Top with pomegranateseeds.
- Bake for an additional 20 minutes.
- Serve chicken over the bed of greens.
Credit
Adapted from a recipe by Paleo Recipes Nutrition
http://paleorecipesnutrition.com/Pomegranate_Glazed_Chick.html
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