Pomegranate Glazed Chicken

5 from 1 vote

Sweet and tangy glazed chicken breast flavored with pomegranate goes well with a light and herbal cauliflower tabbouleh for a quick and easy yet refreshing meal.

Course Main Course

Cuisine Asian

Keyword asian, Chicken, dairy-free, dinner, easy, egg-free, fast, lunch, main, nightshade-free, nut-free, pomegranate, protein sparing modified fast, PSMF

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 299kcal

Author Jenny Ross

Ingredients

1 pound chicken breast pounded to 1/2-inch thick
salt and pepper to taste
1 teaspoon avocado oil
3 tablespoons pomegranate juice unsweetened
1 tablespoon gluten-free soy sauce
1/2 tablespoon monk fruit powdered, or to taste
1 garlic clove minced
1/8 teaspoon Chinese five-spice powder

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Instructions

Season the chicken with salt and pepper.
Heat a large pan over medium-high heat and when hot, add the avocado oil. When the oil is hot, add the chicken and cook in a single layer for 4-5 minutes per side, or until just cooked through.
Remove the chicken to a serving plate and set aside. Add the remaining ingredients to the now empty pan. Cook on high heat until the sauce is reduced to a couple of tablespoons.
Add back the sautéed chicken and toss to coat. Place back onto serving plate, spooning any remaining sauce over top.

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