Remember how I spent last weekend with my amazing grandparents? Well they live in a sweet little community. Almost all of their neighbors are grandparents as well and I think their sole purpose in life is to serve one another. Sally brings Rachel chicken so Rachel makes Sally chicken soup… you get the idea:-) Grandma was given several bags of pomegranates and we spent part of the weekend shelling them. Before we started our project, grandpa taught me something new about pomegranates. Did you know there are pink and red pomegranates? I have only ever seen the red kind before, but apparently pink pomegranates are naturally sweeter (so if it’s an option — choose pink). Pomegranates are time consuming to shell, but the reward is great. Not only are pomegranates fun and tasty, but they are also packed with nutrients!
Grandma was generous enough to share some of her lute with me and I finally got around to shelling them yesterday. I have been craving a pomegranate salad for a while and now that I have the pomegranate seeds I was finally able to have one:-)
This salad, like many others, starts with a bed of greens. I used spinach this time, but I would probably prefer a red leaf and romaine lettuce mix. There is always next time! Next add the tomato and avocado (I love avocado!) to the salad as well as chop the zucchini so it can be cooked with the chicken.
I should apologize now that my chicken cooking method is not very precise this time. Trust yourself and pour slowly and you will do just fine:-) I put my chicken and zucchini into the pan and pour a little lemon juice and white wine vinegar into the pan as well. It should create a little lemon-vinegar lake. Throw a few dashes of salt, lemon pepper and pepper over the chicken and zucchini and turn up the heat. Once the liquid is beginning to boil reduce the heat to medium or even a simmer if you have the time. Turn the chicken every once in a while and make sure to season the other side of the chicken as well. If your liquid cooks off before the chicken is ready pour a little more of each into the pan. Once the chicken is cooked and all the liquid is gone, cut the chicken into small pieces and add it and the zucchini to your salad. Your last step will be to sprinkle your pomegranate seeds and a few pinches of salt and lemon pepper (if desired) over the top.
Lemon Chicken and Zucchini
1-2 pieces of chicken
1 medium zucchini, sliced and halved
White wine vinegar
- Thaw the chicken if it is frozen and place in a pan on the stove with zucchini pieces. Pour lemon juice and white wine vinegar over chicken until you have created a small lake. Use a couple dashes each of salt, pepper and lemon pepper.
- Raise heat to medium-high and bring liquid to a boil. Once it is boiling reduce heat to a simmer until chicken is cooked through and all the liquid is gone (remember to flip you chicken so it cooks evenly). If you liquid is gone before the chicken is cooked, add a little more lemon juice and vinegar.
Pomegranate Lemon Chicken and Zucchini Salad
1-2 handfuls of spinach OR red leaf and romaine lettuce
1 tomato, diced
¼ avocado, diced
Lemon vinegar chicken and zucchini
¼ C pomegranate seeds
- Roughly chop spinach and place on serving dish.
- Layer tomato, avocado, zucchini and chicken over your bed of spinach.
- Sprinkle pomegranate seeds over the top.
- Dress with a little salt and lemon pepper.