Treat yourself to a flavorful chicken dinner that’s baked using pomegranate and Yoplait® yogurt.
cup Yoplait® plain fat-free yogurt
to 1 teaspoon curry powder
teaspoon ground ginger
cup pomegranate seeds*
large clove garlic, finely chopped
skinless boneless chicken breast halves (about 1/2 pound)
teaspoons chopped fresh or 1/2 teaspoon dried mint leaves
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.
*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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.