Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 2 chicken breasts (approximately 150 grams each) and season them all over with 0.5 teaspoon salt and 0.25 teaspoon black pepper, then lightly dredge them in 1 tablespoon all-purpose flour.

2. 2

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, then pan-sear the seasoned chicken breasts for 5-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C).

3. 3

   Remove the cooked chicken from the skillet and set aside, leaving any rendered juices in the pan, then add 0.5 medium onion, finely diced, and sauté for 3-4 minutes until softened.

4. 4

   Add 1 minced garlic clove to the skillet and cook for an additional minute until fragrant.

5. 5

   Pour in 1 cup unsweetened pomegranate juice and 0.5 cup chicken broth into the skillet, scraping up any browned bits from the bottom, and bring the mixture to a gentle simmer.

6. 6

   Stir in 1 tablespoon fresh chopped dill and 1 teaspoon honey into the simmering sauce, tasting and adjusting for sweetness if desired, and continue to simmer for 5-7 minutes, or until the sauce has slightly reduced and thickened.

7. 7

   Return the cooked chicken breasts to the skillet, spooning the pomegranate-dill sauce over them to coat, and let them warm through for 1-2 minutes before serving.