All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Break out the napkins people, you'll need 'em for these pomegranate glazed, hand-held, chicken delights. New to pomegranate glaze? This syrupy condiment is more savory than sweet and provides a balanced complexity to the chicken that is sure to please. Cucumber salad and green beans round out this low carb feast.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Prepare the Ingredients
Preheat oven to 400 degrees and prepare a baking sheet with aluminum foil and a light coating of cooking spray. Thoroughly rinse produce and pat dry. Slice cucumbers into ½" rounds. Halve grape tomatoes. Peel and thinly slice red onion. Stem and mince parsley and thyme. Trim green beans. Rinse drumsticks and pat dry.
Roast Chicken Drumsticks
Arrange drumsticks on prepared baking sheet. Season with a pinch of salt and pepper, drizzle with 1 tsp. olive oil, and roast in oven 20-25 minutes, or until internal temperature reaches 170 degrees.
When chicken is nearly finished cooking, brush drumsticks with pomegranate molasses. Roast 5 minutes, and brush one more time when you remove from oven. Set aside.
Prepare Cucumber Salad
In a mixing bowl, combine honey, balsamic vinegar and thyme leaves. Whisk in 2 Tbsp. of olive oil and season with a pinch of salt and pepper. Add cucumber, tomatoes, red onion, and half of minced parsley (reserving remaining for garnish) into the vinaigrette bowl and toss thoroughly to coat.
Cook Green Beans
Warm a medium pan over medium-high heat and add 1 tsp. olive oil and green beans. Cook for 3-4 minutes, add 2 Tbsp. water and cover. Cook for 2-3 minutes, or until bright green. Season with a pinch of salt and pepper and set aside.
Plate the Dish
Mound a bed of dressed cucumber salad and green beans on a plate. Arrange drumsticks on top. Garnish with remaining parsley.
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