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Prep 10min
Total55min
Servings2
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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
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Steps
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.
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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.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Vitamin C
2%
2%
Calcium
14%
14%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.