Curried Chicken Pomegranate

Curried Chicken Pomegranate

Treat yourself to a flavorful chicken dinner that’s baked using pomegranate and Yoplait® yogurt.

Prep Time

10

Minutes

Total Time

55

Minutes

Makes

2

servings

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
  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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*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:

1 Serving (1 Serving)
  • Calories 155
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1g,),
  • Cholesterol 45mg;
  • Sodium 90mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 1g,
  • Protein 21g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.