Kid-Friendly
Pomegranate-Chipotle Chicken Thighs
Roasted Butternut Squash and Broccoli
Ingredients
- 1 clove garlic, minced
- 1 tsp minced chipotle pepper in adobo sauce
- 1 tsp adobo sauce from can
- 2 tsp fresh lime juice
- ½ tsp ground cumin
- ¾ lb boneless, skinless chicken thighs
- ¼ tsp salt
- ⅛ tsp pepper
- 1 Tbsp olive oil
- ⅓ cup pomegranate juice
- ¼ tsp arrowroot
- ¼ tsp water
- 1 Tbsp balsamic vinegar
Instructions
- Combine garlic, chipotle pepper, adobo sauce, lime juice, and cumin; rub all over chicken.
- Place chicken in a zip-top plastic freezer bag; chill overnight.
- Remove chicken from marinade; discard marinade. Sprinkle with salt and pepper.
- Cook 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 slightly.
- 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
- ½ (16-oz) pkg peeled and 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 | 2 | 2 | |
| Calories |
305
|
146
|
451
|
| Fat (g) | 14 | 9 | 23 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 34 | 4 | 38 |
| Carb (g) | 9 | 15 | 24 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 529 | 421 | 950 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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