Prep Time: 30 minutes
Cook Time: 10 minutes
2 Tbs Food Club Extra Virgin Olive Oil
8 boneless, skinless chicken breasts
1/2 tsp Food Club Salt, or to taste
1/2 tsp Food Club Ground Black
Pepper, or to taste
1 3/4 cups chicken stock
1 small yellow onion, julienne
1 poblano pepper, julienne
1 tsp ground cumin
2 cups Greek yogurt
2 Tbs Food Club All-Purpose Flour
1 pomegranate, seeds removed and separated
1 Tbs cilantro, roughly chopped
Heat oil in a saucepan. Season chicken breasts with salt and pepper. Add chicken and chicken stock to skillet; brown chicken on both sides. Once chicken
is nicely browned, remove from pan.
Add onions and poblano pepper to pan; cook until golden. Stir in the cumin; cook for 1 minute. Cover and cook, on low heat, for 10 minutes. The liquid
will reduce slightly.
Mix yogurt with flour. Add yogurt to saucepan; mix well. Gently heat throughout. Remove from heat and add pomegranate seeds and cilantro to sauce. Drizzle sauce over chicken.
Nutritional Information: Calories Per Serving: 343, Fat: 10 g (2 g Saturated Fat), Cholesterol: 146 mg, Sodium: 443 mg, Carbohydrates: 6 g, Fiber: 0 g, Protein: 54 g.