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Pomegranate Glazed Butternut Squash with Garlic Reed Pepper Chicken
Pomegranate Glazed Butternut Squash with Garlic Reed Pepper Chicken

Pomegranate Glazed Butternut Squash with Garlic Reed Pepper Chicken
A sophisticated dish featuring sweet and savory flavors.
Pomegranate Glazed Butternut Squash with Garlic Reed Pepper Chicken
Ingredients:
1
Servings
  • 200
    g
     butternut squash
  • 50
    g
     onion
  • 2
    clove
     garlic
  • 150
    g
     chicken breast
  • 1
    item
     reed pepper
  • 30
    g
     pomegranate
  • 1
    tbsp
     olive oil
  • 0.2
    tsp
     salt
  • 0.2
    tsp
     black pepper
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Pomegranate Glazed Butternut Squash with Garlic Reed Pepper Chicken
Instructions:
  1. Preheat oven to 200°C.
  2. Peel, deseed, and dice the butternut squash into 2cm cubes. Finely chop the onion and mince the garlic.
  3. In a bowl, toss the butternut squash, onion and 1 clove of garlic with half of the olive oil, season with half of the salt and pepper. Spread on a baking tray and roast for 20 mins
  4. While the squash is roasting, slice the reed pepper. In a medium bowl, season the chicken breast with the remaining salt, pepper and minced garlic clove.
  5. Heat the remaining olive oil in a large skillet over medium-high heat. Sear the chicken for 3 minutes per side, or until golden brown. Add the reed pepper to the pan and cook for a further 5 minutes until softened.
  6. Remove the chicken from the pan and set aside to rest. Lower the heat and add the roasted butternut squash to the pan and cook gently for 5 minutes
  7. Dice the chicken into bite sized pieces, and return it to the pan with the squash and reed pepper.
  8. Sprinkle with pomegranate seeds and serve.
Nutrition Per Serving 482 g Per 100g
Energy 529.6 kcal 110 kcal
Protein 50.4 g 10.5 g
Fibre 9.9 g 2.1 g
Salt 0.6 g 0.1 g
Sugar 15.9 g 3.3 g
Carbohydrates 39.2 g 8.1 g
Fat 20.1 g 4.2 g
Environmental Per Serving 482 g Per 100g
CO2 10.1 kg 2.1 kg
Water 762.4 l 158.2 l
  • 200
    g
     butternut squash
  • 50
    g
     onion
  • 2
    clove
     garlic
  • 150
    g
     chicken breast
  • 1
    item
     reed pepper
  • 30
    g
     pomegranate
  • 1
    tbsp
     olive oil
  • 0.2
    tsp
     salt
  • 0.2
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Peel, deseed, and dice the butternut squash into 2cm cubes. Finely chop the onion and mince the garlic.

In a bowl, toss the butternut squash, onion and 1 clove of garlic with half of the olive oil, season with half of the salt and pepper. Spread on a baking tray and roast for 20 mins

While the squash is roasting, slice the reed pepper. In a medium bowl, season the chicken breast with the remaining salt, pepper and minced garlic clove.

Heat the remaining olive oil in a large skillet over medium-high heat. Sear the chicken for 3 minutes per side, or until golden brown. Add the reed pepper to the pan and cook for a further 5 minutes until softened.

Remove the chicken from the pan and set aside to rest. Lower the heat and add the roasted butternut squash to the pan and cook gently for 5 minutes

Dice the chicken into bite sized pieces, and return it to the pan with the squash and reed pepper.

Sprinkle with pomegranate seeds and serve.

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