Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pomegranate juice
- 1/2 cup fresh orange juice
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Marinate the Chicken: Whisk together pomegranate juice, orange juice, honey, soy sauce, apple cider vinegar, garlic, ginger, salt, and pepper in a large bowl. Add chicken breasts to the marinade and refrigerate for at least 1 hour (up to overnight).
- Cook the Chicken: Heat your grill or skillet over medium heat. Remove chicken from the marinade (discard the marinade) and cook in olive oil for about 6-7 minutes on each side until golden brown and reaches an internal temperature of 165°F (74°C).
- Prepare the Glaze: In a small saucepan over medium heat, bring reserved marinade (not touching raw chicken) to a boil. Reduce heat and simmer until slightly thickened (about 5-7 minutes).
- Glaze the Chicken: Drizzle reduced glaze over cooked chicken.
- Serve: Transfer glazed chicken to a platter, garnish with pomegranate seeds, orange slices, and parsley. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling/Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 290
- Sugar: 18g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 90mg