Kid-Friendly
Pomegranate-Chipotle Chicken Thighs
Roasted Butternut Squash and Broccoli
Ingredients
- 3 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced
- 1 Tbsp adobo sauce from can
- 2 Tbsp fresh lime juice
- 1½ tsp ground cumin
- 2 lb boneless, skinless chicken thighs
- ½ tsp salt
- ⅛ tsp pepper
- 2 Tbsp olive oil
- 1 cup pomegranate juice
- ½ tsp arrowroot
- 1 Tbsp water
- 2 Tbsp balsamic vinegar
Instructions
- Combine garlic, chipotle pepper, adobo sauce, lime juice, and cumin; rub all over chicken.
- Place chicken in a large zip-top plastic freezer bag; chill overnight.
- Remove chicken from marinade; discard marinade. Sprinkle with salt and pepper.
- Cook, in batches, in hot oil in a large skillet over medium heat 5 minutes per side or until browned and done. Remove from skillet; keep warm.
- Add pomegranate juice to skillet; cook 3 minutes or until reduced to ⅔ cup.
- Combine arrowroot and water; add to juice, and boil 2 minutes or until thickened. Remove from heat, and stir in vinegar. Serve sauce over chicken.
Side Dish Ingredients
- 1 (16-oz) pkg peeled and cubed butternut squash
- 3 Tbsp olive oil, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 2 (12-oz) pkg broccoli florets
Side Dish Instructions
- Preheat oven to 425°F. Toss squash with 2 Tbsp oil and ½ tsp each salt and pepper on a rimmed baking sheet coated with cooking spray. Bake 20 minutes or until browned and almost tender.
- Toss broccoli with 1 Tbsp oil, and ½ tsp each salt and pepper; add to baking sheet with squash. Bake 5 to 10 minutes longer or until broccoli and squash are tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
250
|
126
|
376
|
| Fat (g) | 10 | 7 | 17 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 28 | 4 | 32 |
| Carb (g) | 8 | 15 | 23 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 420 | 421 | 841 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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