Chicken With Turnips And Pomegranate Sauce

• 3 cups unsalted chicken stock (such as Swanson), divided
• 1 cup uncooked wild rice
• 1 tablespoon chopped fresh thyme leaves
• 1 1/4 teaspoons black pepper, divided
• 3/4 teaspoon kosher salt, divided
• 1 cup pomegranate juice
• 1/2 cup pomegranate arils
• 2 large turnips, peeled and cut into 1/4-inch slices
• 2 tablespoons olive oil, divided
• 4 (6-ounce) skinless, boneless chicken breast halves

1. Preheat oven to 400u0b0.
2. Combine 2 cups stock, rice, and thyme in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 50 minutes. Drain. Stir in 1/2 teaspoon pepper and 1/4 teaspoon salt.
3. Combine remaining 1 cup stock and juice in a small saucepan. Bring to a boil; reduce heat, and cook 20 minutes or until mixture is reduced to 1/3 cup. Remove from heat; stir in arils.
4. Combine turnips, 1/4 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon oil in a bowl; toss to coat. Arrange turnip mixture on a baking sheet. Bake at 400u0b0 for 20 minutes or until browned and tender, turning once.
5. Sprinkle remaining 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 4 minutes. Turn chicken, and place pan in oven. Bake at 400u0b0 for 8 minutes or until chicken is done.
6. Spoon about 1/2 cup rice onto each of 4 plates. Top evenly with about 1/3 cup turnips and 1 chicken breast half. Drizzle each serving with about 4 teaspoons pomegranate sauce.

chicken, wild rice, thyme, black pepper, kosher salt, pomegranate juice, pomegranate arils, olive oil, skinless

Taken from www.myrecipes.com/recipe/chicken-turnips-pomegranate-sauce (may not work)