Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large saucepan, combine 4 cups of chicken broth, 1 bay leaf, and 0.5 teaspoon of black peppercorns, then bring the liquid to a gentle simmer over medium heat.

2. 2

   Carefully add 2 boneless, skinless chicken breasts, each approximately 6 ounces, to the simmering broth, ensuring they are fully submerged, and reduce the heat to low, poaching for 12-15 minutes or until cooked through.

3. 3

   While the chicken poaches, prepare the pomegranate glaze by whisking together 0.5 cup of pomegranate juice, 2 tablespoons of apple cider vinegar, 1 tablespoon of maple syrup, 1 teaspoon of Dijon mustard, and a slurry made from 0.5 teaspoon of cornstarch mixed with 1 tablespoon of cold water in a small saucepan.

4. 4

   Bring the glaze mixture to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly to a syrupy consistency.

5. 5

   In a medium bowl, combine 1.5 cups of corn kernels, 0.25 cup of finely chopped red onion, and 0.25 cup of chopped fresh cilantro for the corn salad.

6. 6

   Dress the corn salad by whisking together 1 tablespoon of olive oil, 1 tablespoon of lime juice, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper, then pour this dressing over the corn mixture and toss gently.

7. 7

   Slice the poached chicken breasts into thick medallions, arrange them on serving plates, drizzle generously with the pomegranate glaze, and serve with a side of the corn salad, garnishing the salad with 0.25 cup of fresh pomegranate arils.