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Pumpkinseed Crusted Chicken Skewers + Pomegranate Rosemary Sauce

November 14, 2014

Preparation Time: 15-20 minutes

Cooking Time: approximately 20 minutes

Serving Size: 2 skewers + 2 TB sauce; Serves about 8

1 Slice on the Slice Plan.


2 chicken breasts, boneless/skinless, diced medium

1 cup pumpkin seeds, shell-on, roasted and salted

½ cup panko breadcrumbs

1 red potato, diced small

½ red onion, diced medium

2 TB olive oil

1 tsp kosher salt

1 tsp black pepper

Pomegranate Rosemary Sauce

1 ½ cups pomegranate juice

1 cup chicken stock

3 TB honey

2 TB rosemary, minced (fresh)

1 tsp garlic powder

1 tsp salt

1 TB cornstarch


Preheat oven to 375 degrees. Place pumpkinseeds in food processor and grind into fine crumbs; combine with panko. Toss diced chicken in mixture. Meanwhile, toss diced potatoes and onions in olive oil, salt, and pepper. Assemble skewers using evenly distributed chicken breast, potato, and onion. Place on greased sheet tray and bake 15-20 minutes or until internal temperature of 150 degrees has been reached and potatoes are tender.

To prepare sauce: Combine juice, stock, honey, rosemary, garlic, and salt. Bring to a boil, reduce to a simmer; continue simmering 10-15 minutes or until reduced by nearly half. Combine 2 TB of the pomegranate mixture with cornstarch to make a slurry. Whisk into sauce and continue cooking until thickened.

Turn-Out & Storage

Serve hot with sauce drizzled over skewers.

Sauce and skewers may be stored for up to 3 days under refrigeration.

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