YIELD: 6 servings 16 oz. pomegranate juice 1 tsp. lemon juice 1 tsp. Chipotle Adobo Sauce (use sauce only) 1 tsp. honey 1 tsp. cilantro, chopped 1 Tbsp. bbq sauce Reduce pomegranate juice in skillet until it is about the consistency of maple syrup. Add remaining ingredients and mix well. Drizzle about 3 Tbsps. over protein and plate. Recipe and photo by Mary Spicer, director, and Gary Vorstenbosch, manager and chef, Presbyterian Hospital, Plano (TX)
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