Spicy Pomegranate Glazed Chicken with Quinoa and Roasted Veggies

Begin by preheating your oven to 400°F (200°C). In a small saucepan, combine 1 cup of pomegranate juice, 2 tablespoons of honey, and 1 teaspoon of red pepper flakes.

Bring the mixture to a simmer over medium heat and let it reduce for about 10 minutes until it thickens slightly.

While the glaze is reducing, prepare the chicken by seasoning 4 chicken thighs with salt and pepper. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

Once hot, add the chicken thighs skin-side down and sear for 5 minutes until golden brown. Flip the chicken and pour the pomegranate glaze over the top.

Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

While the chicken is roasting, rinse 1 cup of quinoa under cold water and cook it according to package instructions.

In a separate baking dish, toss 2 cups of chopped seasonal vegetables (like bell peppers, zucchini, and carrots) with 1 tablespoon of olive oil, salt, and pepper.

Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized. Once everything is cooked, fluff the quinoa with a fork and serve it on plates topped with the roasted vegetables and the glazed chicken.

Drizzle any remaining glaze from the skillet over the chicken for extra flavor. Garnish with fresh pomegranate seeds and chopped parsley for a pop of color and freshness.