Saucy Pomegranate Glazed Chicken with Roasted Acorn Squash
Saucy Pomegranate Glazed Chicken with Roasted Acorn Squash. A unique winter twist on an Asian-flare chicken. The glaze is super saucy, a little sweet, and a little spicy. It’s like a pomegranate and chili sauce combine in one delicious melt in your mouth combo. Paired with roasted acorn squash, pomegranate arils, sesame seeds, and scallions. And plated on a bed of white rice for the perfect chilly winter weeknight dinner !!
Today was literally freezing on the east coast. The high was in the low 20s and it apparently felt like 8 degrees outside. These are the kind of days I wonder why I don’t live in Florida. But when it’s this cold there’s only one thing to do…get cozy with warm drinks and warm your bones eats.
Tonight we’re having a hearty, asian inspired chicken that is both cozy and delicious. It’s super saucy, and honestly you guys know I looooove my sauce. And this sauce is a combo of both sweet and spicy which I am all about. Think sweet pomegranate with spicy chili in one glazey, sticky sauce. So SO good you guys.
And this dish is extra unique for winter. It’s got the acorn squash and the pomegranate arils that gives it that winter look and feel. Pair it with some white rice and top it with scallions and sesame seeds and you have the perfectly delicious asian-flare winter chicken.
Happy Tuesday guys !! Hope everyone is staying warm !!
Ingredients
1 acorn squash; seeded and sliced
4 - 6 tablespoons olive oil; divided
salt and pepper
2 eggs; beaten
2 pounds boneless chicken breasts; cut into 2 inch cubes
2 cups panko breadcrumbs
1/2 cup sweet chili sauce
1/4 cup pomegranate juice
1/4 cup orange juice
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 inch piece ginger; minced
1 garlic clove; minced
pomegranate arils, scallions, sesame seeds, and white rice for serving
Directions
Preheat the oven to 450 degrees. Line two baking sheets with parchment paper. On one sheet, add the acorn squash. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Bake for about 15 minutes.
Season the chicken with salt and pepper. Add the chicken to a bowl and toss with the eggs. In a separate bowl, add the Panko. Dredge the chicken through the Panko. Place the chicken on the second parchment lined baking sheet. Drizzle the chicken with the remaining 4 tablespoons of olive oil and bake for 10 - 12 minutes. Flip over and bake another 5 - 7 minutes or until cooked through.
In a small saucepan, combine the chili sauce, pomegranate juice, orange juice, soy sauce, rice vinegar, ginger, and garlic. Cook over medium-high heat. Bring to a boil and cook for about 5 minutes until thickened. Pour half or more of the sauce over the chicken, tossing to coat. Return the chicken to the oven and cook for another 3 - 5 minutes.
Serve chicken and squash over rice. Top with pomegranate arils, scallions, and sesame seeds. Drizzle with remaining sauce.
