Herb-Infused Chicken with Pomegranate Molasses Glaze and Quinoa-Stuffed Acorn Squash

Begin by preheating your oven to 400°F. Next, prepare the acorn squash by cutting it in half lengthwise and scooping out the seeds.

Brush the insides with olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes until tender.

While the squash is roasting, prepare the chicken by mixing together the minced garlic, chopped fresh herbs, olive oil, salt, and pepper in a bowl.

Rub this mixture all over the chicken breasts, ensuring they are well coated. Heat a skillet over medium-high heat and add a tablespoon of olive oil.

Once hot, add the chicken breasts and sear for 5-7 minutes on each side until golden brown. In a small saucepan, combine pomegranate molasses, honey, and a splash of balsamic vinegar.

Bring to a simmer and cook for 5 minutes until slightly thickened. Once the chicken is cooked through, remove it from the skillet and drizzle the pomegranate glaze over the top.

For the quinoa stuffing, cook 1 cup of quinoa according to package instructions. In a separate pan, sauté diced onion and garlic in olive oil until translucent.

Add cooked quinoa, chopped spinach, and crumbled feta cheese to the pan, mixing well. Once the acorn squash is done roasting, carefully flip it over and fill each half with the quinoa mixture.

Serve the herb-infused chicken alongside the stuffed acorn squash, garnished with pomegranate seeds and fresh herbs for an elegant touch.