Sheet Pan Sticky Pomegranate Chicken and Honey Roasted Squash

By á-32

If your sauce is not thick enough reduce on simmer 5-10 minutes and serve with Chicken. it also is a great sauce on pork

Ingredients

• 1/2 Cup Sweet Thai Chili Sauce
• 1/4 cup pomegranate juice
• 1/4 cup low sodium soy sauce
• 1 inch piece of fresh ginger peeled and grated
• 1 clove garlic minced
• 2 pounds boneless, skinless chicken breast or thighs
• 1 acorn or kabocha squash seeded and sliced
• 1 T olive oil
• 1 T honey
• kosher salt and pepper
• arils from one pomegranate

Details

Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

Pre Het oven to 425

Make the pomegranate sticky glaze. In medium bowl combine the sweet Thai Chili sauce, pomegranate juice, soy sauce, ginger and garlic

Place chicken and squash on a parchment lined baking sheet with the chicken at one end and the squash at the other. Toss the Chicken with half of the pomegranate sticky sauce, reserving the rest for serving. Toss the squash with olive oil, honey, salt and pepper.

Transfer to the oven and bake for 20-25 minutes or until the chicken is cooked through and squash is tender. Halfway through cooking, rotate the pan and spoon any sauce that has settled on the bottom of the pan over the chicken.

Remove from the oven and sprinkle the pomegranate arils over the chicken. Serve the chicken and squash over a bowl of rice drizzled with the remaining reserved pomegranate sauce. Garnish with the pomegranate arils