Make a double batch of this tasty pomegranate glaze; use it tonight on chicken breasts and tomorrow night on pork or lamb chops.

½ cup pomegranate juice
2 tablespoons cider vinegar
1 tablespoon white grape juice concentrate, Splenda, honey, brown sugar or another sweetener, or more to taste
4 skinless, boneless chicken breast halves (each 4 ounces)
Salt and black pepper
2 tablespoons chopped fresh flat-leaf parsley

  1. Pour the pomegranate juice, cider vinegar and grape juice concentrate (or other sweetener) in a small saucepan, whisk to mix and let it come to boil over medium heat. Reduce the heat to medium-low and cook the juice mixture until it's reduced to about ¼ cup. Set the glaze aside.
  2. Season the chicken with a pinch each of salt and pepper.
  3. Preheat the broiler or set up the grill and preheat it to high.
  4. When ready to cook, set aside 2 tablespoons of the pomegranate glaze to use when serving, then brush the chicken with the remaining glaze. Broil or grill the chicken until cooked through (there should be no pink), 5 to 6 minutes per side.
  5. Brush the cooked chicken with the remaining pomegranate glaze, then sprinkle the parsley over it. The chicken can be served hot or at room temperature.

Serves 4

Tip: Pomegranate juice is fast becoming a staple in supermarkets; look for it in the refrigerated juice section or with the fresh produce. Can't find it? You can easily substitute cranberry juice — just omit the cider vinegar. Serving just two tonight? Cut the recipe in half, or save the extra breasts for a salad or sandwich.

Nutrition Info:
1 portion provides:

Protein: 1 serving