Sweet and tangy pomegranate juice gives the chicken a gorgeous garnet-hued glaze; flip the page for three tasty ways to use up any leftover juice. Dress up the quinoa pilaf by adding a sprinkle of crumbled feta cheese for a pop of salty flavor.
Active: 20 min. Total: 20 min.
1 cup refrigerated pomegranate
1 Tbsp. light brown sugar
2 Tbsp. water
1 tsp. cornstarch
1 Tbsp. grainy mustard
1 Tbsp. unsalted butter
4 (4-oz.) boneless, skinless
1 tsp. kosher salt, divided
1 tsp. black pepper, divided 2 Tbsp. olive oil, divided
3 cups cooked quinoa
1/4 cup unsalted roasted pistachios 1/4 cup pomegranate arils
1 Tbsp. chopped fresh mint
Fresh mint leaves
1. Bring pomegranate juice and sugar to a boil in a small saucepan over high, and cook, whisking occasionally, until reduced by half, about 16 minutes. Whisk together 2 tablespoons water and cornstarch in a small bowl; add to pomegranate mixture. Boil, whisking constantly, until thickened, about 1 minute. Remove from heat; whisk in mustard and butter until smooth.
2. Meanwhile, heat a grill pan over medium-high. Season chicken with 3/4 teaspoon salt and 3/4 teaspoon pepper. Brush 1 tablespoon oil on pan. Cook chicken until browned, about 6 minutes. Turn and cook until a thermometer inserted in thickest portion registers 165°F, about 6 minutes, turning if necessary to prevent burning. Remove from pan; cover to keep warm.
3. Place quinoa, pistachios, pomegranate arils, chopped mint, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl; stir until combined. Divide quinoa mixture and chicken among 4 plates. Spoon 2 tablespoons pomegranate sauce over each serving; garnish with mint leaves.
SERVES 4 (serving size: 1 thigh, 2/3 cup quinoa, and 2 Tbsp. sauce) Calories 496; Fat 21g (sat 5g, unsat 14g); Protein 30g; Carb 48g; Fiber 5g; Sugars 14g (added sugars 3g); Sodium 656mg; Calc 6% DV; Potassium 13% DV