Isn’t it funny how the moment that the calendar changes to November 1, everything changes? I was in Starbucks this morning and the pumpkin spice latte has been magically changed out for their whole Christmas line of coffees. Wah!!
While I’m a bit grumpy about the sudden appearance of Christmas (TOO SOON), one thing I’m happy for is the appearance of pomegranates in the grocery store. They are definitely one of my favorite perks of November.
I’ve always put pomegranates in my salads (you can check out this Fennel & Pomegranate Quinoa Salad and this Pear, Gouda & Hazelnut Spinach Salad for evidence). But until now, I’ve never really tried incorporating them into a savory dinner recipe.
Today’s healthy balsamic chicken skillet with pomegranates and feta is not only delicious, but also helps to fill half your plate with veggies (and fruits!)
Today’s post is sponsored by my friends over at Half Your Plate, whose mission is to help us fill half our plates with fruit and veggies.
The next time you serve yourself a meal, take a look at it. Is half your plate/bowl/cup/tupperware filled with fruit and veggies? If yes, you are doing yourself a HUGE favor. Eating fresh fruits and veggies fills you full of healthy nutrients to fuel you and help fight off diseases.
Check out the Half Your Plate website for recipes and tips to help you fill half your plate with fruits and veggies!
And really, it doesn’t have to be a challenge to fill up on fruits and veggies, and this healthy balsamic chicken skillet is proof.
I went off of this Easy Balsamic Chicken Skillet with Tomatoes & Tarragon recipe as a guide and swapped out the summery herbs and tomatoes for some green asparagus and zucchini, pomegranates and feta cheese. I also made a version with butternut squash which was teeeerific. I’ve included instructions for this option in the recipe card.
All together, this recipe only dirties ONE pot, and is ready in 30 minutes. It is hands down your perfect week night dinner recipe.
So, friends, tell me: what is your favorite thing about November? Is it pomegranates?
Disclosure: thank you to Half Your Plate for sponsoring this post, and for encouraging us to eat right! As always, all opinions are my own.
More skillet chicken dinners for us!
- check out this round up of 19 Healthy Skillet Dinners for a TON of inspiration
- or go to Italy with this 30 Minute Tuscan Chicken Skillet
- or try this easy peasy Caprese Chicken Gnocchi Skillet
- check out my post on How to Open a Pomegranate for tips and a video!
Balsamic One Pan Chicken and Veggies
- 2 tablespoons olive oil (divided)
- 3 cups baby potatoes (quartered)
- salt and pepper
- 1 bunch asparagus (trimmed and cut into bite-sized pieces)
- 1/2 zucchini (cut into bite-sized pieces)
- 1 tablespoon arrowroot starch (corn starch or all purpose flour may be used)
- 1 lb boneless skinless chicken breast (roughly 2 large chicken breasts; cut into 1 inch cubes)
- 1 cup chicken stock
- 1/4 cup balsamic vinegar
- 1/4 teaspoon salt
- 1/2 cup feta cheese crumbled
- 1/4 cup pomegranate arils
- Heat 1 tablespoon of oil in a large pan over medium heat.
- Add the potatoes and season with salt and pepper. Cover and cook, stirring occasionally, until fork tender (roughly 15 minutes).
- Add the asparagus and zucchini to the pan, give it a stir, cover and cook for 5 minutes, stirring once.
- Transfer the potatoes, asparagus and zucchini to a large bowl and sprinkle with arrowroot starch. Toss to coat and set aside.
- Add the chicken to the pan with the remaining 1 tablespoon of olive oil, and cook for 7-10 minutes, until cooked through.
- Return the veggies to the pan along with the chicken stock, balsamic vinegar and salt. Cook, stirring occasionally, for 3-5 minutes, until sauce bubbles and thickens.
- Sprinkle with pomegranates and feta and serve immediately.
- After cooking, leftovers may be kept in the fridge for up to 4 days, though it is best eaten within 2-3 days.