Curried Chicken Pomegranate

  • Prep Time 10 min
  • Total Time 55 min
  • Servings 2

Ingredients

Ingredients

1/2
cup Yoplait® plain fat-free yogurt
1/2
to 1 teaspoon curry powder
1/4
teaspoon ground ginger
1/2
cup pomegranate seeds*
1
large clove garlic, finely chopped
2
skinless boneless chicken breast halves (about 1/2 pound)
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried mint leaves

Directions

Directions

  • 1 Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with nonstick cooking spray. Mix yogurt, curry powder, ginger, pomegranate seeds and garlic in medium bowl. Dip chicken in yogurt mixture; place in baking dish. Spread remaining yogurt mixture over chicken. Bake 35 to 45 minutes or until juices run clear. Sprinkle with mint.

Notes










Tips

Expert Tips

*One large roma (plum) tomato, chopped (1/2 cup) can be substituted for the pomegranate seeds.

Pomegranates are in season in the United States only in October and November, but they can be stored in the refrigerator up to two months. Half a medium pomegranate should yield about 1/2 cup seeds.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
155
Calories from Fat
25
% Daily Value
Total Fat
3g
3%
Saturated Fat
1g
1%
Cholesterol
45mg
45%
Sodium
90mg
90%
Total Carbohydrate
12g
12%
Dietary Fiber
1g
1%
Protein
21g
21%
% Daily Value*:
Vitamin C
2%
2%
Calcium
14%
14%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.