Recipe Page: Pomegranate

Pomegranate Glazed Chicken

Duration: 40 minutes

Rich and savoury chicken glazed with uniquely sweet pomegranate.

Utensils

  • Saucepan
  • Baking dish

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup pomegranate juice
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • Fresh pomegranate arils for garnish
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a saucepan, combine pomegranate juice, balsamic vinegar, honey, minced garlic, salt, and black pepper.
  3. Bring to a simmer and cook until the mixture thickens into a glaze.
  4. Season chicken breasts with salt and pepper, then brush with the pomegranate glaze.
  5. Place the chicken in a baking dish and bake in the preheated oven for 25-30 minutes or until cooked through.
  6. Brush the chicken with additional glaze during the last 10 minutes of baking.
  7. Garnish with fresh pomegranate arils and chopped parsley before serving.

Pomegranate, Walnut, and Spinach Salad

Duration: 10 minutes

A unique salad with a sweet and nutty combo.

Utensils

  • Salad bowl

Ingredients

  • 4 cups baby spinach
  • 1 cup pomegranate arils
  • 1/2 cup walnuts, toasted
  • 1/2 cup crumbled feta cheese
  • 1/4 cup balsamic vinaigrette dressing
  • Salt and black pepper to taste

Instructions

  1. In a large salad bowl, combine baby spinach, pomegranate arils, toasted walnuts, and crumbled feta cheese.
  2. Drizzle balsamic vinaigrette dressing over the salad.
  3. Toss gently to coat all ingredients.
  4. Season with salt and black pepper to taste then serve the pomegranate, walnut, and spinach salad as a vibrant side.

Quinoa Stuffed Acorn Squash with Pomegranate

Duration: 50 minutes

Delicious and tender squash stuffed with everything tasty.

Utensils

  • Baking sheet

Ingredients

  • 2 acorn squash, halved and seeds removed
  • 1 cup quinoa, cooked
  • 1/2 cup chickpeas, cooked
  • 1/4 cup chopped fresh mint
  • 1/2 cup pomegranate arils
  • 1/4 cup chopped red onion
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place acorn squash halves on a baking sheet, cut side up.
  3. In a bowl, mix cooked quinoa, chickpeas, pomegranate arils, chopped mint, chopped red onion, olive oil, balsamic vinegar, salt, and black pepper.
  4. Stuff each acorn squash half with the quinoa mixture. Bake in the preheated oven for 25-30 minutes or until the squash is tender.
  5. Garnish with additional pomegranate arils and fresh mint before serving.