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Name: Pomegranate-Honey Glazed Chicken & Squash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set

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INGREDIENTS

Servings

INSTRUCTIONS

1. On large rimmed baking sheet, toss 1 acorn squash (sliced 3/4 inch thick) with 1 Tbsp olive oil, 1/2 tsp kosher salt and pinch cayenne. Roast at 425 degree until tender, 20 to 25 minutes.

2. Meanwhile, heat 1 Tbsp oil in large skillet on medium. Season 4 (6 oz.) skinless, boneless chicken breasts with 1/2 tsp salt and 1/4 tsp pepper; saute until golden brown and cooked through, 4 to 6 minutes per side. Set chicken aside.

3. Cook 1/3 pomegranate juice in same skillet on medium, stirring, 1 minute. Add 3 Tbsp honey and 2 Tbsp balsamic vinegar, simmer until thickened, 3 to 5 minutes.

4. Slice chicken; drizzle with glaze. Top squash with 1/3 cup each pomegranate seeds, crumbled feta, and chopped mint.

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.