Pomegranate Chicken Rice Bowls
Ingredients
- 3 pounds boneless skinless chicken breasts
- 1 cup pomegranate juice
- 1/4 agave nectar
- 2 tablespoons red wine vinegar
- 16 oz. pomegranate arils
- 6 cups brown rice prepared
- 32 oz. frozen petite broccoli florets prepared
Instructions
- Place chicken breasts in the bottom of six quart slow cooker. Add pomegranate juice, agave nectar and red wine vinegar and cook on LOW five hours.
- When chicken is cooked through, remove and cut into strips.
Assembling Rice Bowls:
- Combine 1 cup of chicken, 1/4-1/2 cup pomeganate arils, 1 cup brown rice and 2 cups broccoli.