Cooking in the Lite

Ginger is a healing root and Pomegranates, a remarkable hard-skinned fruit, has a juice that is one of the highest antioxidants available.

• 2 whole skinless boneless chicken breasts, cubed into bite-sized pieces
• 2 tbsp fresh ginger
• 1 cup pomegranate juice
• 2 tsp coriander seeds
• zest from one lemon
• Salad Ingredients
• 2 stalks celery, chopped
• 2 carrots, grated
• 1 bell pepper, diced
• 1 cup arugala, torn
• 1 small cucumber, cubed (optional)
• 1/2 cup pomegranate seeds (optional)
• Romaine lettuce
• Dressing
• ½ cup olive oil
• 1 cup pomegranate juice
• 1 tbsp lemon juice

Marinate the chicken, ginger, pomegranate juice, coriander seeds and lemon zest in the refrigerator at least 10 hours.

Spray a skillet or wok with olive oil
Stir fry the chicken and marinade until chicken is cooked
Remove the chicken with a slotted spoon
Drain and refrigerate for at least 2 hours

Final preparation
Combine the chicken and remaining salad ingredients
Toss gently
Whisk the olive oil, lemon juice and pomegranate juice together
Pour over the salad and toss again

Scoop the salad onto fresh Romaine lettuce

Serves 6

Note:
It takes a little prep time but is well worth the flavor!
Perfect for a Sunday brunch.

*I like to add fresh pomegranate seeds for the color and extra crunch.

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