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© Meredith Corporation. All rights reserved. Used with permission.
In small saucepan, bring pomegranate juice to a boil; boil gently, uncovered, for 5 to 8 minutes or until reduced to 1/4 cup. Remove from heat; set aside. Meanwhile, heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add chicken; cook for 6 to 8 minutes or until no longer pink, turning occasionally. Remove chicken from the pan and keep warm.
Add onion, the remaining 1 tablespoon oil, dried oregano (if using), pepper and salt to the pan; cook for 3 to 5 minutes or until onion is just tender, stirring occasionally. Stir in the reduced pomegranate juice and the vinegar; bring to a boil. Boil 1 minute. Remove from heat and stir in fresh oregano (if using). Gradually add spinach, tossing just until spinach is wilted and combined.
Place spinach mixture in a large shallow dish. Top with chicken, pomegranate seeds and almonds. Serve immediately.