POMEGRANATEGLAZED CHICKEN & SQUASH
ACTIVE 10 MIN. TOTAL 35 MIN. SERVES 4
1 acorn squash, sliced 3⁄4 in. thick
2 Tbsp olive oil, divided Pinch cayenne
Kosher salt and pepper 4 6-oz boneless, skinless chicken breasts ½ cup pomegranate juice
3 Tbsp balsamic vinegar ⅓ cup pomegranate seeds ⅓ cup crumbled feta cheese
1⅓ cups chopped
1. Heat oven to 425°F. On a large rimmed baking sheet, toss squash with 1Tbsp oil, cayenne, and
½ tsp salt and roast until tender, 20 to 25 minutes.
2. Meanwhile, heat remainingTbsp oil in a large skillet on medium. Season chicken with
½ tsp salt and ¼ tsp pepper and sauté until golden brown and cooked through, 4 to 6 minutes per side.
Set chicken aside.
3. In the same skillet, on medium, heat pomegranate juice, stirring occasionally, 1 minute. Add balsamic vinegar and simmer until thickened, 3 to 5 minutes.
4. Slice chicken and drizzle with glaze.Top squash with pomegranate seeds, feta, and mint.
NUTRITION (per serving): 385 cal, 42 g pro, 22 g carb, 3 g fiber, 8.5 g sugars (0 g added sugars), 14 g fat (4 g sat fat), 135 mg chol, 685 mg sodium