INGREDIENTS
1
kabocha squash
2 tbsp
extra virgin olive oil
1 serving
kosher salt and pepper
1 tbsp
honey
1
egg
1 1/2 lb
chicken breasts
1 1/2 cups
coconut
1/2 cup
panko breadcrumbs
1/2 cup
thai chili sauce
1/2 cup
pomegranate juice
3 tbsp
soy sauce
2 tbsp
rice vinegar
1 inch
ginger
2
garlic cloves
1
arils from pomegranate
1 serving
coconut rice