Pomegranate Glazed Chicken with Toasted Pistachios

• 4 boneless, skinless chicken breasts
• 1/2 cup pomegranate juice
• 1/4 cup honey
• 2 tablespoons balsamic vinegar
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shelled pistachios
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon fresh thyme leaves
• 1/4 cup pomegranate seeds for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small saucepan, combine pomegranate juice, honey, balsamic vinegar, cumin, and garlic. Simmer until reduced by half.
3. 3 Season chicken breasts with salt and pepper.
4. 4 Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 2 minutes per side.
5. 5 Transfer skillet to the oven and bake for 15-20 minutes, or until chicken reaches 165°F.
6. 6 While chicken cooks, toast pistachios in a dry pan until fragrant.
7. 7 Brush the reduced pomegranate glaze over the chicken during the last 5 minutes of baking.
8. 8 Sprinkle toasted pistachios and thyme over the chicken.
9. 9 Garnish with pomegranate seeds before serving.

Equipment

• Oven-safe skillet
• Baking sheet
• Small saucepan

Variations

• Substitute chicken thighs for a juicier option.
• Add a splash of orange juice to the glaze for a citrus kick.

Substitutions

• If pomegranate juice is unavailable, use cranberry juice as a substitute.
• Use slivered almonds if pistachios are not to your liking.

Pairings

• Basmati rice
• Roasted vegetables
• Cucumber yogurt salad

Nutrition

Tips

• For extra tang, add a squeeze of lemon juice to the glaze.
• Toasting the pistachios really brings out their nutty flavor – don't skip this step!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with fluffy basmati rice or a fresh green salad.
• Pairs well with roasted vegetables like Brussels sprouts or sweet potatoes.

FAQ