Ingredients

• Nonstick aluminum foil
• 1 (12 oz) bag rainbow baby carrots
• 1 tablespoon olive oil
• 1 tablespoon honey
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 (8.5 oz) pouch cooked quinoa and brown rice blend
• ¼ cup raspberry (or pomegranate) dressing
• ¼ cup sliced green onions

Steps

1. Preheat oven to 375°F. Line baking sheet with foil. Trim stems from carrots and cut diagonally into ½-inch-thick slices.
2. Whisk oil, honey, salt, and pepper in large bowl; add carrots and toss to coat. Arrange carrots in single layer on baking sheet and bake 10–12 minutes or until tender and beginning to brown.
3. Heat quinoa blend following package instructions; place in large serving bowl. Add carrots and dressing and toss to coat. Top with onions. Serve.

Ingredients

• ½ cup pomegranate juice
• 1 tablespoon stone-ground mustard
• 1 tablespoon honey
• 3 teaspoons chunky garlic stir-in paste, divided
• Large zip-top bag
• 1 ¾ lb boneless, skinless chicken breasts
• ½ cup diced fresh yellow onions
• ½ cup carrot juice
• 2 tablespoons golden raisins
• 4 tablespoons olive oil, divided
• ¾ teaspoon kosher salt, divided
• ½ cup unsalted chicken stock (or broth)
• 1 ½ tablespoons white wine vinegar
• 1 (4.4 oz) package pomegranate arils (optional)

Steps

1. Combine pomegranate juice, mustard, honey, and 2 teaspoons garlic paste in bag. Add chicken (wash hands), seal bag, and let stand 15 minutes (or up to 1 hour) to marinate.
2. Place onions, carrot juice, raisins, and remaining 1 teaspoon garlic paste in medium saucepan on medium; simmer 6–7 minutes, stirring occasionally, until raisins have softened and sauce has reduced by about one-half. Remove from heat and let stand 5 minutes to cool.
3. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 2 tablespoons oil in pan. Remove chicken from bag (discard marinade) and season with ½ teaspoon salt, then place in pan; cook 1–2 minutes on each side until browned.
4. Reduce heat to low. Add stock and cover; simmer 7–8 minutes, turning occasionally, until chicken is 165°F. Remove chicken from pan and let stand 5 minutes before slicing.
5. Pour carrot juice mixture, vinegar, and remaining ¼ teaspoon salt into blender (or food processor); blend until smooth. Add remaining 2 tablespoons oil slowly with blender running until emulsified. Slice chicken; top with sauce and pomegranate arils, if using. Serve.