Pomegranate-Chipotle Chicken

Clean Eating, Oct 2011, p 49

INGREDIENTS

• 1 cup quinoa
• 2 tsp olive oil
• 4 4oz boneless, skinless chicken breasts
• 1/4 tsp sea salt
• 1/4 tsp fresh ground pepper
• 1 cup 100% pomegranate juice
• 1 tbsp minced chipotle chiles in adobo sauce
• 1 tsp chile powder
• 1 tsp ground cumin
• 1/2 tsp mustard powder
• 1 cup frozen green peas
• 1/4 cup chopped fresh parsley

DIRECTIONS

1. Cook quinoa according to package directions

2. In large skillet, heat oil. Season both sides of chicken with salt and pepper. Add chicken to skillet to cook for 1-2 minutes per side, until golden brown.

3. In medium bowl, whisk pomegranate juice, chipotle chiles, chile powder, cumin, and mustard powder. Add mixture to skillet and bring to a simmer. Reduce heat to medium, partially cover and simmer for 5 minutes, undisturbed, until chicken is cooked through. Add quinoa, peas and parsley to skillet, stir to combine and cook for 1 minutes, until thoroughly heated.