Pomegranate-Honey Glazed Chicken and Squash

Name: Pomegranate-Honey Glazed Chicken and Squash
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 medium acorn squash, about 1 1/2 pounds; 1 bunch mint; Pinch cayenne pepper; 4 6-ounce boneless, skinless chicken breasts; 1/3 c. pomegranate juice; 1/4 c. honey; 1 tbsp. balsamic vinegar; 1/3 c. crumbled feta cheese; 1/3 c. pomegranate seeds

By The Good Housekeeping Test KitchenPublished: Nov 20, 2017

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pomegranate honey glaze chicken with squash

Danielle Occhiogrosso Daly

Yields:

4 serving(s)

Total Time:

35 mins

Mix the hottest flavors of the season into this heart-healthy chicken dish.

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Ingredients

1 medium acorn squash, about 1 1/2 pounds
1 bunch mint
Pinch cayenne pepper
4 6-ounce boneless, skinless chicken breasts
1/3 cup pomegranate juice
1/4 cup honey
1 Tbsp. balsamic vinegar
1/3 cup crumbled feta cheese
1/3 cup pomegranate seeds

Directions

1. Step 1Heat oven to 425°F. Remove the seeds from one medium acorn squash, and cut the squash into slices that are ¾-inch thick. Finely chop 1 bunch mint; set aside.
2. Step 2On large baking sheet, toss squash slices with 1 tablespoon olive oil, ½ teaspoon kosher salt and a pinch cayenne. Roast until golden brown and tender, 20 to 25 minutes.
3. Step 3Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 4 6-ounce boneless, skinless chicken breasts with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Add to skillet and cook until golden brown and cooked through, 6 to 8 minutes per side. Remove the chicken from pan and set aside.
4. Step 4Return the skillet to medium heat and add 1/3 cup pomegranate juice, and cook scraping up any brown bits for 1 minute. Add ¼ cup honey and 1 tablespoon balsamic vinegar and cook until thick and syrupy, 3 to 5 minutes.
5. Step 5Brush the chicken with the glaze. Sprinkle squash with 1/3 cup each crumbled feta and pomegranate seeds and the chopped mint before serving.