Happy Saturday! I hope you all are enjoying the weekend! I can't believe today is December 3rd, time is flying by so quickly!
This dinner is so flavorful and so healthy for you! The delicious glaze is made with coconut aminos, which is a soy-free alternative to soy sauce, along with pomegranate juice, fresh ginger, garlic, shallots, and raw honey! I garnished this dish with fresh pomegranate arils- they are beautiful and so flavorful!
Let's get to cooking!
Pomegranate-Ginger Glazed Chicken Thighs with Roasted Butternut Squash & Jasmine Rice (serves 4)
- 1 lb boneless & skinless chicken thighs
- 1/2 cup pomegranate juice
- 1/2 cup coconut aminos
- 1 tablespoon minced fresh ginger
- 3 cloves of garlic, minced
- 2 shallots, minced
- 2 cups cubed butternut squash
- 1 cup jasmine rice
- 1 tablespoon grass-fed butter
- olive oil
- salt and pepper, to taste
- fresh pomegranate arils, to garnish
- fresh parsley, to garnish
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss butternut squash with olive oil, salt, and pepper. Place on baking sheet and bake for about 30 minutes, or until tender.
In a small bowl, whisk together pomegranate juice, coconut aminos, ginger, garlic, shallots, and some pepper. Heat about 2 tablespoons of olive oil in a large pan over medium-high heat. Once hot, add chicken thighs and season with salt and pepper. Cook on each side for about 5 minutes. Add sauce to pan, let come to a boil and reduce.
Once the rice has finished, fluff with a fork. Time to start plating! First scoop a cup of rice onto the plate, then top with chicken, sauce, fresh pomegranate arils, and parsley. Serve with a side of the roasted butternut squash.
Enjoy this delicious & healthy dinner!