Pomegranate-Honey Glazed Chicken and Squash
Mix the hottest flavors of the season into this heart-healthy chicken dish.
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Yields:
4 serving(s)
Total Time:
35 mins
Ingredients
- 1
medium acorn squash, about 1 1/2 pounds
- 1
bunch mint
Pinch cayenne pepper
- 4
6-ounce boneless, skinless chicken breasts
- 1/3 c.
pomegranate juice
- 1/4 c.
honey
- 1 Tbsp.
balsamic vinegar
- 1/3 c.
crumbled feta cheese
- 1/3 c.
pomegranate seeds
Directions
- Step 1Heat oven to 425°F. Remove the seeds from one medium acorn squash, and cut the squash into slices that are ¾-inch thick. Finely chop 1 bunch mint; set aside.
- Step 2On large baking sheet, toss squash slices with 1 tablespoon olive oil, ½ teaspoon kosher salt and a pinch cayenne. Roast until golden brown and tender, 20 to 25 minutes.
- Step 3Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 4 6-ounce boneless, skinless chicken breasts with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Add to skillet and cook until golden brown and cooked through, 6 to 8 minutes per side. Remove the chicken from pan and set aside.
- Step 4Return the skillet to medium heat and add 1/3 cup pomegranate juice, and cook scraping up any brown bits for 1 minute. Add ¼ cup honey and 1 tablespoon balsamic vinegar and cook until thick and syrupy, 3 to 5 minutes.
- Step 5Brush the chicken with the glaze. Sprinkle squash with 1/3 cup each crumbled feta and pomegranate seeds and the chopped mint before serving.
Nutritional information (per serving): About 440 calories, 14 g fat (4 g saturated), 42 g protein, 680 g sodium, 38 g carbohydrates, 6 g fiber.
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