POMEGRANAT­EGLAZED CHICKEN & SQUASH

Prevention (USA) - - FOOD -

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

mint leaves

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

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