Arthritis Self-Management

To reduce the fat in each serving, remove chicken skin before eating and don’t eat any visible fat.

Preparation time: 15 minutes
Cooking time: 1 1/2–1 3/4 hours
Total time: 1 3/4 hours–2 hours

Yield: 6 servings
Serving size: about 4 ounces

Ingredients

3 tablespoons olive oil
1 tablespoon minced garlic
1 roasting chicken, 3–3 1/2 pounds
1/2 cup pomegranate juice
2 tablespoons lemon juice
1 tablespoon cinnamon sugar (1/4 tablespoon cinnamon with 3/4 tablespoon sugar)
Salt and pepper

Preparation

Preheat oven to 350°F. Mix olive oil and garlic and brush over chicken. Place chicken in shallow roasting pan and bake for 11/2–1 3/4 hours, or until thermometer placed into breast reads 165°F. While chicken is cooking, mix pomegranate juice, lemon juice, and cinnamon sugar in pot. Bring to a boil. Reduce heat to low and simmer for 5 minutes. Season with salt and pepper to taste, if desired. Pour sauce over chicken before serving.

Nutrition Facts

Per serving:
Calories: 349
Protein: 31 g
Total fat: 22 g
Saturated fat: 5 g
Cholesterol: 122 mg
Sodium: 91 mg
Dietary fiber: 0 g
Carbohydrate: 6 g