Sweet Lime and Blueberry Pomegranate Chicken Breasts
Elevate your weeknight dinners with this Sweet Lime and Blueberry Pomegranate Chicken Breasts recipe—a vibrant medley of tangy lime, sweet honey, and rich pomegranate flavors, perfectly balanced with the addition of fresh rosemary and plump blueberries. Juicy chicken breasts are marinated for maximum flavor, seared to golden perfection, and oven-baked to tender, succulent doneness. The star of the dish is the glossy, fruit-forward sauce made from the reserved marinade, thickened with a cornstarch slurry and studded with fresh blueberries. Garnished with jewel-like pomegranate arils and fresh parsley, this dish not only tastes incredible but is also a feast for the eyes. Ideal for a special dinner or a fresh take on everyday meals, it pairs beautifully with rice, quinoa, or a crisp salad.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.25 cup Fresh lime juice
- 1 teaspoon Lime zest
- 0.5 cup Pomegranate juice
- 2 tablespoons Honey
- 0.5 cup Fresh blueberries
- 1 teaspoon Fresh rosemary
- 3 pieces Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.25 cup Pomegranate arils (optional, for garnish)
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
In a bowl, whisk together lime juice, lime zest, pomegranate juice, honey, minced garlic, rosemary, olive oil, salt, and black pepper to create a marinade.
Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and marinate for at least 1 hour in the refrigerator (or up to 8 hours for more flavor).
Preheat your oven to 375°F (190°C).
Heat a large oven-safe skillet over medium heat. Remove the chicken breasts from the marinade (reserving the marinade for later) and sear them in the skillet for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake the chicken for 15-18 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken bakes, pour the reserved marinade into a saucepan and bring it to a gentle boil. Reduce the heat and simmer for 5 minutes.
Create a slurry by mixing the cornstarch with water in a small bowl. Gradually whisk the slurry into the simmering marinade to thicken it into a sauce. Cook for another 2-3 minutes, then stir in the fresh blueberries.
Once the chicken is cooked, remove it from the oven and allow it to rest for 5 minutes.
Plate the chicken breasts and spoon the blueberry pomegranate sauce over the top.
Garnish with pomegranate arils and chopped parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2898 mg | 126% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 69.2 g | ||
| Protein | 216.5 g | 433% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
