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Sheet Pan Sticky Thai Pomegranate Chicken and Honey Roasted Squash | halfbakedharvest.com
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3.87 from 576 votes

Sheet Pan Sticky Pomegranate Chicken and Honey Roasted Squash.

Add honey-roasted autumn squash and serve over coconut rice for the easiest weeknight dinner!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6
Calories: 630kcal

Ingredients

Instructions

  • 1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or grease with oil.
    2. On the prepared baking sheet, toss the squash with olive oil, and a pinch each of salt and pepper. Bake 10 minutes.
    3. Meanwhile, add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. Add the coconut, Panko, and a pinch of pepper to a medium-sized bowl. Stir to combine. Dredge the chicken in batches through the coconut mix, tossing to coat. Remove the squash from the oven and arrange to one side of the pan. On the other side, arrange the chicken. Drizzle with 2 tablespoons oil. Bake for 12 minutes. Toss the squash, flip the chicken, and return to the oven another 3-5 minutes, until the chicken is cooked through. Reduce the oven temp to 425 degrees F.
    4. Meanwhile, combine the chili sauce, pomegranate juice, soy sauce, rice vinegar, garlic, and ginger in a medium saucepan and set over medium-high heat. Bring the sauce to a boil for 5 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat.
    5. Pour 2/3 of sauce over the chicken, tossing to combine. Toss the squash with the honey and a pinch of red pepper flakes. Return everything to the oven for 3 minutes, until the sauce coats the chicken.
    6. Serve the chicken and sauce over bowls of coconut rice. Top the chicken pomegranate arils and cilantro. Serve the squash on the side.

Notes

Coconut Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes (don't take any peeks inside!). Remove the lid and fluff the rice with a fork.

Nutrition

Calories: 630kcal