Categories: main dish

Ingredients

• 4 8 ounce skinless, boneless chicken breasts
• 1/2 cup unsweetened pomegranate juice
• 2 Juice of lemon or lime
• 2 teaspoon extra virgin olive oil
• 4 cloves garlic, minced
• 1 cup chopped fresh parsley
• 1/2 teaspoon salt
• Freshly ground black pepper
• Olive oil spray
• 6 cups chopped romaine lettuce

Directions

1. Cut the chicken into thin slices.

2. To make the marinade, mix the pomegranate juice, lemon juice, extra virgin olive oil, garlic, and parsley in a large bowl; season with salt and pepper.

3. Add the chicken and coat well with the marinade. Cover the bowl and place in the refrigerator for 10 minutes to marinate.

4. Heat a nonstick frying pan and coat it with olive oil spray.

5. Put the chicken in the pan and cook over medium heat for 7 to 8 minutes, turning occasionally, until cooked through.

6. Discard the remaining marinade.

7. Serve the chicken over a bed of romaine lettuce.

Email to a friend | Print this recipe | Back