Deck the halls and keep the kids off the walls. For the moms and dads of little ones who love sweets (aka every parent?), the holiday season can be a challenging time. This recipe from the adorable Ayesha Curry strikes a perfect balance; adults love the clean protein and kids flip for the candy-like coating. Yum!

As the wife of NBA golden child, Stephan Curry, and mama of two minis, Ayesha’s cookbook has quickly become a go-to for mindful mamas looking to make healthy, munchkin-approved meals the whole fam can enjoy. Following her passion for food and family, Ayesha has also recently paired up with super cute disposable dinnerware co, Cheeky (check out our party with them here) to help to assuage childhood hunger across the nation. Learn more about the new Cheeky Kids partnership here and get Ayesha’s crazy-good glazed chicken recipe below…

I like to let my children indulge around the holidays, but I try to always be mindful of what ingredients they are putting into their bodies! Instead of decorating cookies with tons of sugary frosting, I like to use healthy alternatives, like cream cheese sweetened with honey, agave or maple syrup. Healthy substitutions are always a great alternative in our household. But remember, a little indulging is always acceptable around the holidays!

Pomegranate Glazed Chicken with Butternut Squash


1- 1/2 lb chicken thighs, bone-in
1 cup pomegranate juice
1/4 cup fresh pomegranate seeds, optional
1/4 cup plus 1 tsp brown sugar
1/2 cup molasses
1 Tbsp minced garlic
2 cups diced butternut squash
2 Tbsp olive oil
1/2 tsp cinnamon
salt and pepper


Preheat oven to 375.

Heat 1 tablespoon olive oil in a cast iron skillet or oven safe pan.

Season chicken thighs on both sides with salt and pepper.

Brown chicken thighs on both sides for about 1-2 minutes. Remove from pan and set aside on a plate.

Reserve 1 tablespoon of the fat in the pan. Add minced garlic and cook until translucent. Stir in pomegranate juice, 1/4 cup brown sugar and molasses and stir until dissolved. Remove from heat and return the chicken thighs back to pot.

Toss your butternut squash in a bowl with remaining olive oil, cinnamon, a dash of salt and 1 teaspoon brown sugar. Place on a baking sheet.

Put both the chicken and butternut squash in the oven at 375 degrees for about 25 minutes!

You can either serve the squash diced or mash it with a little butter and milk. Garnish your chicken with some fresh pomegranate seeds and enjoy!

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