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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


4 servings


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


  1. Preheat oven to 375°F. 
  2. 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.
  3. In a small bowl, combine lemon juice, pomegranate juice,thyme, rosemary, Dijon mustard, garlic, salt, pepper, and stevia.
  4. Wash and pat dry chicken pieces.  Place in glass container and purelemon/pomegranate mixture over.  Allow tomarinate for 1 hour or more.  
  5. Meanwhile, wash kale and chop (or tear) leaves into smallpieces.
  6. Place greens in a casserole dish sprayed with oliveoil.  Remove chicken pieces and placeover the bed of greens. Pour ½ of marinade over everything.
  7. Place uncovered in oven for 20 minutes.
  8. Stir greens a bit to prevent burning and baste chicken withremaining marinade.  Top with pomegranateseeds.
  9. Bake for an additional 20 minutes.
  10. Serve chicken over the bed of greens.


Adapted from a recipe by Paleo Recipes Nutrition