Look for pomegranate molasses at specialty stores. If you can’t find it, boil down some pomegranate juice until it’s glaze-like or substitute a balsamic glaze.

Ingredients

Chicken
4 boneless, skinless chicken breast halves (4 to 6 ounces each)
1/4 cup fresh lemon juice
3 tablespoons olive oil, divided
1 tablespoon pomegranate molasses
3/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Salsa
1 large lemon
Seeds from 1/2 medium pomegranate
3 small green onions, thinly sliced
2 medium firm-ripe avocados, pitted, peeled and cut into 1/4-inch dice
2 tablespoons olive oil
1 tablespoon chopped flat-leaf parsley
1 teaspoon finely minced seeded jalapeño
1 teaspoon pomegranate molasses
1/2 teaspoon Kosher salt

Directions

Pound each chicken breast between pieces of plastic wrap until about 1/8-inch thick. Or, if using large chicken breasts, cut them in half horizontally so you have two thin, even pieces. In a shallow bowl, stir in the lemon juice, 2 tablespoons olive oil, 1 tablespoons pomegranate molasses, salt and pepper.

Add the chicken, turn to coat well, and cover and refrigerate for at least 20 minutes and up to 1 hour.

Salsa: Finely grate the zest from the lemon and then squeeze out 1 tablespoon juice. Place the pomegranate seeds, discarding any pith, into a bowl. Add the lemon zest and juice, green onions, avocado, olive oil, parsley, jalapeño, 1 teaspoon pomegranate molasses and 1/2 teaspoon salt. Fold gently with a rubber spatula. Season to taste with additional salt.

To cook the chicken: Heat 1/2 tablespoon olive oil in a 12-inch skillet over medium heat. Add 2 chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more.

Transfer the chicken to a plate and cover to keep it warm. Repeat with the remaining 1/2 tablespoon of oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.

Other Info

Cook’s Note: To remove the seeds from a pomegranate, cut 1/4-inch off the top. Score the pomegranate on all sides. Place it in a bowl of water and pull apart. Push the seeds out uing your fingers. The white pith floats to the top and the seeds sink. Strain out the seeds.

Serves: 4

Nutrition Info per serving: 430 cal (61 percent from fat), 29 g total fat, (4.5 g saturated), 65 mg chol, 20 g carbohydrates, 26 g protein, 310 mg sodium, 9 g dietary fiber

Recipe Adapted from Fine Cooking magazine February/March issue