Here’s a healthful, low calorie, tasty recipe that brings together two medicinal plants – mint and pomegranate. This recipe uses juicy pomegranate molasses, fat-free yoghurt and fresh salad leaves, garnished with homemade dressing and a handful of mint.
Mint, which belongs to the genus Mentha, encompasses more than a dozen plant species such as spearmint and peppermint. Its possible health benefits range from improving brain function and digestive symptoms to relieving breastfeeding pain, cold symptoms and even bad breath.
Pomegranates also have medicinal plant benefits. Pomegranate seeds get their vibrant red hue from polyphenols – chemicals that are powerful antioxidants.
Pomegranate juice contains higher levels of antioxidants than most other fruit juices. It also has three times more antioxidants than red wine and green tea. The antioxidants in pomegranate juice can help remove free radicals, protect cells from damage, and reduce inflammation.
It’s also widely believed that pomegranate juice can reduce inflammation in the gut and improve digestion.
Mint Salad with Pomegranate Chicken
Prep Time 25 minutes
Rated Easy and Gluten-Free
Servings 1
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Ingredients
- skinless chicken breast 1
- pomegranate molasses 2 tsp
- tahini 1 tbsp
- lemon juice 2 tsp
- fat-free yoghurt 1 tbsp
- carrot 1, peeled and shredded
- white cabbage 1/4 small, shredded
- rocket or spinach a handful of leaves
- mint a handful of leaves, shredded
Instructions
Step One:
Heat the oven to 220C/fan 200C/gas 7. Put the chicken on a foil-lined roasting tray (to make cleaning easier). Drizzle with the molasses and roast for 10-15 minutes, until cooked through. Rest for 5 minutes, then slice.
Step Two:
Mix the tahini, lemon juice and yogurt in a bowl, add a little water to loosen and season. Add the carrot, cabbage, rocket and most of the mint. Toss with the dressing, then top with the chicken and the rest of the mint.
(Source: olivemagazine.com)
