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Herb Glazed Chicken, Apple & Butternut Squash Skewers with Sautéed Leeks and Pomegranate Seeds
Recipe featured  in the  Intuitive Cooking and Eating Summit



  For the Glazed Chicken:

  • 3 large boneless skinless chicken breasts

  • 1/3 cup olive oil

  • 1/4 cup high quality honey

  • Juice from 2 large oranges

  • 1/4 cup high quality yellow mustard

  • 1/2 cup fresh minced rosemary, plus extra for garnish

  • 2 teaspoon garlic powder

  • 1 teaspoon paprika

  • 1 teaspoon ground black pepper

  • 1 teaspoons Himalayan sea salt


  For the Roasted Apple and Butternut Squash:

  • 3 large apples, cubed with skin left on

  • 1 large medium squash, peeled, gutted and cubed

  • 3 tablespoons fresh peeled and grated ginger

  • 1.5 teaspoons cinnamon

  • 3 tablespoons high quality honey

  • 3 tablespoons olive oil

  • 1 teaspoon paprika, or to taste


  For the Garnish:

  • 1 pomegranate, seeds removed and flesh discarded (you can buy pomegranate seeds that have already been harvested).

  • 1 large leek, thinly sliced

  • 1 tablespoons butter

  • Pinch of salt

  • 2 tablespoons honey (for plate garnish)

  • 2 tablespoons yellow mustard (for plate garnish)


  Other things to include:

  • Long wooden skewers


 1. Preheat oven to 400 degrees.

 2. For this recipe, the chicken, apples and butternut squash will all be cooked at roughly the same time. Preheat the   oven to 375. This will require close monitoring to make sure each component is cooked properly. The butternut squash   will need to go in first, the chicken second and the apples last (they will take the least amount of time).

 3. For the butternut squash: prepare 2 baking sheets, one for both the squash and the apple. Mix together all   ingredients (aside from the apple and squash) in a large mixing bowl. Dredge the butternut squash cubes in the   mixture and ensure that all cubes are evenly coated. Line squash on the baking sheet and transfer to oven. Reserve the   glaze mixture for apples. Bake squash until the cubes are tender.

 4. Prepare the chicken. Prepare a baking sheet or roasting pan lined with tinfoil, set aside. Mix all ingredients (aside   from the chicken) in a large mixing bowl. Cut each chicken breast in half. Rinse the chicken and pat dry with paper   towel. Dredge each piece of chicken in the herb mixture and ensure that each piece is evenly coated. Reserve glaze   mixture for basting. Place chicken on tray and transfer to oven. Bake for 20-25 minutes, or until internal temperature   reaches around 175 degrees. Half way through the cooking process, remove chicken from the oven and baste with glaze   mixture, return to the oven. Once cooked, remove from oven and cut into large cubes.

 5. For the apples: dredge the cubes in the same glaze mixture used for the squash. Follow the same process as the   squash. Transfer the apples to the oven and bake until tender, but not mealy. The apples will require close attention,   because they will not require the same length of time as the squash and chicken.

 6. For the garnish: melt the butter over medium-high heat on the stovetop. Add the leeks and Sauté until they begin to   wilt and brown. Remove from heat and add pomegranate seeds, toss to combine. Set aside. Whisk together the honey   and mustard until evenly incorporated. Set aside.

 7. Once the chicken, apples, and squash are cooked. Arrange skewers with alternating cubes of each ingredient. Lay   crisscrossed on a plate, garnish with leeks and pomegranate seeds. Using a spoon, garnish the plate with the honey   mustard sauce. Sprinkle with any remaining rosemary.

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