Pomegranate-Glazed Chicken with Feta
Roasted Butternut Squash and Broccoli
Ingredients
- 3 (6-oz) boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 3 Tbsp pomegranate juice
- 1 Tbsp honey
- 1 Tbsp vinegar
- ¼ cup crumbled feta cheese
- 1 Tbsp chopped fresh mint
Instructions
- Season chicken with salt and pepper; cook in hot oil in a skillet over medium heat 4 to 6 minutes per side until golden brown and done. Transfer to a cutting board; let stand 5 minutes before slicing.
- Add pomegranate juice to skillet; cook 1 minute, stirring constantly. Add honey and vinegar; reduce heat and simmer 3 minutes or until thickened. Drizzle over chicken. Sprinkle with feta and mint.
Side Dish Ingredients
- 2 cups peeled, cubed butternut squash
- 2 Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 (12-oz) pkg broccoli florets
Side Dish Instructions
- Preheat oven to 425°F. Toss squash with 1 Tbsp oil and ¼ 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 ¼ 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 | 3 | 3 | |
| Calories |
308
|
154
|
462
|
| Fat (g) | 12 | 10 | 22 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 40 | 4 | 44 |
| Carb (g) | 9 | 17 | 26 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 386 | 422 | 808 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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