Pomegranate chicken and roasted acorn squash

Published: 2021-12-08

Last Updated: 2024-05-23

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Info Amount
Prep Time 10 min
Cook Time 25 min
Yields 2 servings

Ingredients

Quantity Item
1/2 cup basmati rice
1/4 cup sweet Thai chili sauce
1/4 cup soy sauce
1 tsp ginger powder
1 clove garlic, minced
2 chicken breasts
1 acorn squash
1 Tbsp olive oil
Kosher salt
black pepper
1/2 cup pomegranate arils

Directions

  1. Preheat oven to 220 C (425 F).
  2. In a medium bowl, combine the sweet Thai chili sauce, pomegranate juice, soy sauce, ginger, and garlic.
  3. If using fresh chicken breasts, toss with half the sauce, then place on a large baking sheet.
  4. If starting from frozen, heat olive oil in a pan and cook the chicken on medium heat until the skin is white and the breasts are soft.
  5. Cook the rice according to instructions.
  6. Slice the acorn squash into half rounds, 1/2" thick.
  7. Place on a baking sheet, drizzle with olive oil, salt, and pepper.
  8. Place the entire baking sheet (including the chicken breasts, if fresh) for 20 min, flipping half way through.
  9. Serve chicken and squash over rice in a bowl, garnishing with arils and extra sauce.

References & Notes

  1. Original recipe: Half-baked Harbest