INSPIRED BY KELIS
4 boneless, skinless chicken breast
2 tablespoons olive oil
Salt to taste
Pepper to taste
2 tablespoons Bounty and Full Cranberry Mandarin Jam (Kelis)
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound butternut squash, large diced
1 tablespoon amino or soy sauce
2 tablespoons Bounty and Full Ginger
Sesame Glaze (Kelis)
1 tablespoon Bounty and Full The Truth Habenero Hot Sauce (Kelis)
1 cup fresh corn, cut off the cob
1 lime, zest and juice
Toasted sesame seeds, for garnish
Cilantro sprigs for garnish
Scallions, thinly sliced on an angle for garnish
Rice, for serving
Preheat oven 375 degrees.
For the chicken, season with salt and pepper. Heat 1 tablespoon olive oil in a large sauté pan. Sear chicken breast on each side for 5-6 minutes or until cooked through. Generously brush the chicken with cranberry manadarin glaze. Let rest while cooking butternut squash.
In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Add in butternut squash and aminos/soy and toss. Place in the oven and roast for 10-15 minutes. Remove from oven, add in the corn, sesame ginger sauce, habenero sauce, lime, adjust seasoning to taste and toss. Garnish with toasted sesame seeds, cilantro and scallions. Brush the chicken with the glaze once more. Slice the chicken breast and serve with butternut squash warm over rice.