Pomegranate Chicken

Pomegranate Chicken
Servings: 4 Prep 15 hrs Cook 15 hrs


  • 1 cup Nature's Earthly Choice wheat berries (quick cooking)
  • 3 cups Pacific low-sodium chicken broth
  • 3/4 cup pomegranate seeds (about 1 pomegranate)
  • 1/4 cup chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/4 pounds boneless, skinless chicken breasts (4 breasts)
  • 1 tablespoon olive oil
  • 1 1/2 cups
  • 2 teaspoons pomegranate juice (such as POM Wonderful)
  • 2 teaspoons cornstarch
  • 1 tablespoon unsalted butter

Make It

1. In a medium lidded pot, combine wheat berries and 2 1/2 cups of the chicken broth. Cover and bring to a boil. Reduce heat to a simmer and cook 15 minutes. Drain and return to pot. Stir in pomegranate seeds, 3 tbsp of the parsley, 1/4 tsp plus 1/8 tsp of the salt and 1/4 tsp of the pepper. Cover and set aside.

2. Meanwhile, season chicken with 1/2 tsp of the salt and 1/4 tsp of the pepper. Heat oil in a large saute pan over medium-high heat. Add chicken and cook 4 to 5 minutes per side or until cooked through. Remove to a plate and set aside.

3. In same pan, add the 1 1/2 cups pomegranate juice and remaining 1/2 cup chicken broth. Bring to a boil. In a small bowl, stir together remaining 2 tsp pomegranate juice and the cornstarch. Whisk into boiling pomegranate mixture; cook 4 minutes until thickened. Remove from heat; stir in butter and remaining 1/8 tsp salt. Return chicken to pan; toss to coat. Serve chicken over wheat berries. Drizzle with extra pomegranate sauce and garnish with remaining 1 tbsp parsley.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 479, Fat, total (g): 9, chol. (mg): 89, sat. fat (g): 3, carb. (g): 55, fiber (g): 5, pro. (g): 42, sodium (mg): 742, Percent Daily Values are based on a 2,000 calorie diet.