Publix Aprons Meal: Pomegranate Chicken



Total Time – 40 minutes (Makes 4 Servings)


  • 3 teaspoons chunky garlic paste, divided

  • 1/2 cup pomegranate juice

  • 1 tablespoon stone-ground mustard

  • 1 tablespoon honey

  • Large zip-top bag

  • 1 3/4 lb. boneless, skinless chicken breasts

  • 1/2 cup pre-diced yellow onions

  • 1/2 cup carrot juice

  • 2 tablespoons golden raisins

  • 1/2 cup unsalted chicken stock (or broth)

  • 4 tablespoons olive oil, divided

  • 3/4 teaspoon kosher salt, divided

  • 1 1/2 tablespoons white wine vinegar

  • Pomegranate arils (optional)


1. Combine 2 teaspoons garlic, pomegranate juice, mustard, and honey; place in bag and add chicken. Let stand 15 minutes (or up to 30 minutes) to marinate.

2. Place remaining 1 teaspoon garlic, onions, carrot juice, and raisins in saucepan on medium; simmer 6–7 minutes, stirring occasionally, or until sauce reduces by about one-half and raisins have softened. Remove from heat; let stand 5 minutes to cool.

3. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 2 tablespoons oil in pan. Season chicken with 1/2 teaspoon salt (discarding marinade), then place in pan; cook 1–2 minutes on each side or until browned.

4. Reduce heat to low. Add chicken stock and cover; simmer 4–5 minutes, turning occasionally, or until chicken is 165 F. Remove chicken from pan; let stand 5 minutes.

5. Pour carrot mixture, vinegar, and remaining 1/4 teaspoon salt into blender (or food processor); blend until smooth. Add remaining 2 tablespoons oil; blend for 30 more seconds or until blended. Slice chicken; top with sauce and pomegranate arils. Serve.


(per 1/4 recipe) 370kcal; FAT 18g; SAT FAT 3g; TRANS FAT 0g; CHOL 110mg; SODIUM 400mg; CARB 8g; FIBER 1g;

SUGARS 7g; PROTEIN 41g; VIT A 80%; VIT C 8%; CALC 4%; IRON 10%


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