Sheet Pan Pomegranate Chicken & Delicata Squash

Sheet Pan Pomegranate Chicken & Delicata Squash

sheet pan pomegranite chicken.jpg

Sheet Pan Pomegranate Chicken & Delicata Squash

*Recipe adapted from Half Baked Harvest by Tieghan Gerard

Ingredients:

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 2 delicata squash, seeds removed and sliced into half rounds
  • Β½ cup Thai chili sauce
  • ΒΌ cup cranberry juice or pomegranate juice
  • ΒΌ cup low sodium soy sauce
  • 1 teaspoon grated ginger
  • 3 cloves garlic finely chopped
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 cup of pomegranate seeds
  • kosher salt & fresh ground pepper
  • Directions:

      1. Preheat the oven to 425. Prepare your sheet pan with foil and spray lightly with coconut spray.

      2. Mix together the Thai chili sauce, pomegranate or cranberry juice, soy sauce ginger, honey and garlic.

      3. Cut squash lengthwise, remove seeds, and cut into half rounds. Then place chicken at one end of the sheet and the squash at another. Toss the chicken with half of the sauce, reserving the rest for serving. Toss the squash with olive oil, salt and pepper.

      4. Bake for 20-25 minutes or until the chicken is cooked through and the squash is tender. At the 10 minute point, rotate the pan and drizzle a little extra sauce if needed over the chicken.

      5. Remove from the oven and sprinkle the pomegranate seeds over the chicken. We served this dish with just the chicken and squash and found it very satisfying. The original recipe suggests serving with rice, you can do that too!

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