Crispy Pomegranate-Glazed Chicken with Pistachio-Cilantro Crust

Preheat your oven to 400°F (200°C).

In a small saucepan, combine 1 cup of pomegranate juice, 1/4 cup of honey, and 1 tablespoon of apple cider vinegar.

Bring the mixture to a simmer over medium heat, stirring occasionally until it reduces by half and thickens, about 10-15 minutes.

While the glaze is reducing, prepare the chicken by seasoning 4 boneless, skinless chicken breasts with salt and pepper on both sides.

In a food processor, combine 1 cup of shelled pistachios, 1/2 cup of fresh cilantro, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of salt.

Pulse the mixture until it resembles coarse crumbs, then transfer it to a shallow dish.

Dip each chicken breast into the pomegranate glaze, allowing the excess to drip off, then coat it in the pistachio mixture, pressing gently to adhere.

Place the coated chicken breasts on a baking sheet lined with parchment paper.

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown.

1.

Drizzle the remaining pomegranate glaze over the chicken before serving, and garnish with additional chopped cilantro if desired.