Pomegranate Glazed Chicken with Acorn Squash over Coconut Cauliflower Rice

I love keeping it seasonal and nothing screams fall like pomegranate and squash. This is a quick and easy week night recipe that your family will think took you hours to make. I last minute made up this coconut cauliflower rice and it was so good that I made it again on Sunday night for my early Thanksgiving dinner.

Tonight I am leaving for an amazing adventure in Patagonia and as I mentioned will be totally cut off from the world so I wanted to leave you with one more inspirational recipe before Thanksgiving!

Have a wonderful holiday everyone! I can't wait to share everything I learn when I return next week! 

Ingredients: (serves 4)

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  • 1/2 cup sweet thai chili sauce
  • 1/4 cup pomegranate juice
  • 1/4 cup low sodium soy sauce or tamari (gf)
  • 1 tbsp of fresh ginger, peeled and grated
  • 1 clove of minced garlic 
  • 2 lbs boneless chicken breasts or thighs (I used skinless but the skin would add a really nice crispiness and added flavor!)
  • 1 acorn squash, seeded and sliced into half rounds
  • 1 tablespoon coconut oil
  • 1 tablespoon honey or maple syrup
  • salt to taste
  • 1 cup pomegranate seeds

Coconut Cauliflower Rice

  • 1 bag or container of riced cauliflower
  • 1 tablespoon coconut oil
  • 2 tablespoons shredded coconut
  • 1/2 cup coconut milk 
  • Sea salt to taste

Directions:

  1. Preheat the oven to 425 degrees F

  2. To make the sauce, combine the sweet thai chili sauce, pomegranate juice, soy sauce, ginger and garlic in a medium bowl

  3. Place the chicken and squash on a parchment lined baking sheet with the chicken at one end and the squash at another. Be sure they are not touching for sanitary purposes! Toss the chicken with half of the pomegranate sticky sauce, reserving the rest for serving. Toss the squash with coconut oil, honey, and salt. 

  4. Roast in the oven for 20-25 minutes. Halfway though, rotate the pan and spoon any sauce that has settled on the bottom of the pan over the chicken.

  5. While the chicken and squash are cooking, heat 1 tbsp of coconut oil in a saute pan over medium-high heat. 

  6. Pour the cauliflower rice into the pan and sprinkle the shredded coconut and salt to taste. Add the coconut milk and stir until the cauliflower is softened but not mushy, about 10 minutes. 

  7. Remove the chicken from the oven. Serve the chicken and squash over the rice drizzled with the remaining sauce and garnished with pomegranate seeds. 

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