Mediterranean Chicken-Pomegranate Stir-Fry | Midwest Living

Mediterranean Chicken-Pomegranate Stir-Fry

Mediterranean Chicken-Pomegranate Stir-Fry

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  • Makes: 4 servings
  • Yield: 4 cups stir-fry
  • Hands On 25 mins
  • Total Time 25 mins

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Pomegranate seeds add a punch of sweet-tart flavor to this easy and healthy stir-fry. Thinly sliced pork tenderloin or peeled, deveined shrimp can be substituted for the chicken. For extra nutrition, serve with brown rice or quinoa.


  • 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1 tablespoon olive oil
  • 2 carrots, thinly bias-sliced
  • 1 medium onion, cut into wedges
  • 1/4 cup pomegranate seeds
  • Hot cooked rice
  • Pomegranate seeds and/or chopped pistachios


  1. In a large bowl, toss the chicken with the cumin, coriander and paprika. In a wok or very large skillet, heat oil over medium-high heat. Add carrots and onion wedges, cook and stir for 2 minutes. Add chicken, cook and stir 5 minutes. Add 1/4 cup pomegranate seeds and cook for 1 to 2 minutes more or until chicken is no longer pink and vegetables are tender. Add a splash of water to reach desired sauciness.
  2. Spoon over rice. Garnish with additional pomegranate seeds and/or chopped pistachios.

Nutrition Facts

(Mediterranean Chicken-Pomegranate Stir-Fry)

Servings Per Recipe 4, Niacin (mg) 13, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 5, Folate (µg) 70, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 3, sodium (mg) 109, Potassium (mg) 633, sugar (g) 5, calcium (mg) 43, pro. (g) 30, cal. (kcal) 352, vit. A (IU) 5294, iron (mg) 2, Fat, total (g) 10, vit. C (mg) 5, chol. (mg) 83, Thiamin (mg) 0, sat. fat (g) 2, Riboflavin (mg) 0, carb. (g) 33

Comments (1)

msaputo wrote:
1/2 what? Teaspoon? Tablespoon? This recipe is incomplete!

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