Ingredients

1 - pound skinless, boneless chicken breast, cut into 1-inch cubes
1 - teaspoon ground cumin
1/2 - teaspoon ground coriander
1/2 - teaspoon paprika
1 - tablespoon olive oil
2 - carrots, thinly bias-sliced
1 - medium onion, cut into wedges
1/4 - cup pomegranate seeds
2 - cups hot cooked rice (optional)
Pomegranate seeds and/or chopped pistachios

Directions
In a bowl toss chicken with cumin, coriander, and paprika. In an extra-large wok or skillet heat oil over medium-high heat. Add carrots and onion wedges; cook and stir 2 minutes. Add chicken; cook and stir 5 minutes. Add 1/4 cup pomegranate seeds; cook and stir 1 to 2 minutes more or until chicken is no longer pink and vegetables are tender. Add a splash of water to reach desired sauciness.

If desired, spoon mixture over rice. Top with additional pomegranate seeds and/or chopped pistachios.
Nutrition Facts (Mediterranean Chicken-Pomegranate Stir-Fry)

Per serving: 352 kcal cal., 10 g fat (2 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 83 mg chol., 109 mg sodium, 33 g carb., 3 g fiber, 5 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet