Pomegranate chicken and roasted acorn squash
Published: 2021-12-08
Last Updated: 2024-05-23
Tags:
Info |
Amount |
Prep Time |
10 min |
Cook Time |
25 min |
Yields |
2 servings |
Ingredients
Directions
- Preheat oven to 220 C (425 F).
- In a medium bowl, combine the sweet Thai chili sauce, pomegranate juice, soy sauce, ginger, and garlic.
- If using fresh chicken breasts, toss with half the sauce, then place on a large baking sheet.
- 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.
- Cook the rice according to instructions.
- Slice the acorn squash into half rounds, 1/2" thick.
- Place on a baking sheet, drizzle with olive oil, salt, and pepper.
- Place the entire baking sheet (including the chicken breasts, if fresh) for 20 min, flipping half way through.
- Serve chicken and squash over rice in a bowl, garnishing with arils and extra sauce.
References & Notes
- Original recipe: Half-baked Harbest