Pomegranate Glazed Chicken with Spinach and Mixed Berries

 I got the idea for this salad when I was looking through the produce department and spotted the perfect little assortment of mixed berries already prepared for me in a to go container. I love fruit in salads! Especially in the summer! I then had the idea to add chicken with a pomegranate glaze, just like I did for my Herb & Peach Glazed Chicken. And since I had some left over pecans in the freezer from the Green Beans with Candied Pecans and Bacon dish, I threw those in too, baking them with brown sugar and syrup first   of course! :)


I packed up the ingredients and took them over to my mom's place. I knew she would enjoy this salad just as much as me! I was so happy with the way it came out! The glaze had the perfect amount of sweetness to offset the candied pecans and berries, and the goat cheese helped to mix it up as well. I originally decided to dress this salad with balsamic vinaigrette, but then my mom suggested to dress it with the remaining pomegranate reduction and it was wonderful! You have to give this a try!
Pomegranate Chicken with Spinach and Mixed Berries
recipe by Sabrina W. for eat.drink.and be merry.
serves 4

4 boneless chicken breasts

1 1/2  cup pomegranate preserves

1 cup balsamic vinaigrette

5 oz baby spinach or 3 cups

1/2 cup crumbled goat cheese

1 cup pecans

1/4 cup light brown sugar

1/4 cup agave and maple syrup blend (or just plain maple syrup)

1/2 pound mixed berries (blackberries, raspberries, strawberries, blueberries)

2 tablespoon fresh rosemary

Preheat oven to 325 degrees. Line a baking sheet with foil and coat with nonstick spray. Spread out the pecans and drizzle them with syrup and toss with brown sugar until they are all completely coated. Bake for 10 minutes, watching them carefully so they don't burn. Let them cool on the counter while you prepare the rest of the meal. Bring heat up to 350 degrees.


In an oven proof skillet over medium high heat, brown your chicken breasts on both sides, about 3 minutes per side. Remove chicken and set aside. Lower heat to medium and add balsamic vinaigrette, pomegranate preserves, and rosemary. Let simmer and reduce for a 2 to 3 minutes. Add the chicken back into the skillet and coat with glaze. Cover and bake for 15 to 20 minutes or until cooked through.


Arrange baby spinach, mixed berries, candied pecans, on 4 plates. Top with sliced chicken breast, goat cheese, and drizzle with the balsamic pomegranate reduction. Enjoy!