Balsamic Chicken with Pomegranate and Goat Cheese

By Nikki Sheriff

Balsamic Chicken with Pomegranate and Goat Cheese
  • 4 large boneless skinless chicken breasts, halved

  • 2 TBSP olive oil

  • Salt and pepper to taste

  • 1 tsp garlic powder

  • 1/4 cup finely chopped onion

  • 1/2 cup balsamic vinegar

  • 1/4 cup low sodium chicken broth

  • 3 TBSP honey

  • 3 TBSP pomegranate juice

  • 1/3 cup pomegranate arils

  • Fresh chopped basil

  • 4 oz goat cheese, crumbled

  1. Preheat oven to 350 degrees F.

  2. Grease a large baking dish.

  3. Heat olive oil in a large skillet over medium-high heat.

  4. Brown the chicken on both sides and transfer to baking dish.

  5. In the same skillet, add the onion and sauté until transparent. Add in the vinegar, broth, honey and juice.

  6. When it begins to boil, reduce heat to medium low. Let cook until it starts to thicken.

  7. Pour over chicken. Cover and bake for 25-30 minutes, or until juices are no longer pink.

  8. Top each chicken breast with pan sauces, a sprinkle of goat cheese, basil and pomegranate seeds.

Nutritional Facts

Calories 171
Saturated Fat 2g
Sodium 155mg
Carbohydrates 9g
Dietary Fiber 0g
Protein 13g

main dish chicken entree balsamic pomegranate goat cheese

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