Pomegranate Chicken

One of Dr. Mark Hyman's favorite recipes from his 10-Day Detox Diet Cookbook is Pomegranate Chicken because the pomegranate seeds are full of antioxidants, the tahini dressing boosts your calcium and healthy fat intake and it's super easy to make. 

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1/4 cup fresh lemon juice
1/4 cup tahini
7 tsp sea salt
1 lb thin-cut chicken cutlets
2 tsp ground sumac (or grated zest of another lemon)
2 tsp ras el hanout
1 bunch chicory (or 1 head escarole, chopped)
1 head radicchio, cut in quarters, cored and thinly sliced
1/2 cup pomegranate seeds
chopped fresh parsley, cilantro, and/or mint, for garnish
1 garlic clove, chopped
1/4 cup chopped toasted walnuts
grated zest of 1 lemon

1. Combine the lemon juice, tahini, garlic, 1/2 cup of water, and a pinch of salt in a blender. Blend until smooth, 1 to 2 minutes.

 

2. Sprinkle the chicken with the lemon zest, sumac, ras el hanout and six teaspoons salt. 

 

3. Heat a well-seasoned stovetop grill pan over medium-high heat. Add the chicken and cook, turning once, until cooked through, 3 to 4 minutes total. 

 

4. Transfer to a cutting board.

 

5. Toss the chicory, radicchio, and pomegranate seeds with the tahini dressing and divide among four serving plates. 

 

6. Slice the chicken into strips and arrange on top of the greens. 

 

7. Sprinkle with the walnuts and herbs and serve.

 

Serves 4.

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