Pomegranate-Curry Chicken

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4 March 2017, Comments: Comments Off on Pomegranate-Curry Chicken


8 (3-oz.) skinless, boneless chicken thighs
1 teaspoon Madras curry powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 teaspoons extra-virgin olive oil
1/4 cup pomegranate arils
2 teaspoons torn mint leaves
calories 238
fat 11.3 g
satfat 3 g
monofat 5.2 g
polyfat 2.2 g
protein 29 g
carbohydrate 3 g
fiber 0.4 g
cholesterol 156 mg
iron 2 mg
sodium 365 mg
calcium 16 mg
sugars 0 g
How to Make It

Sprinkle chicken with curry powder, salt, and pepper. Heat oil in a large skillet over medium-high. Add chicken to skillet; cook 5 minutes on each side or until done. Transfer chicken to a serving platter.
Sprinkle chicken with mint and pomegranate arils.
Cooking Light DT