1 pound chicken breast or thigh
1 sweet potato
2 red potatoes
1 red onion
8 oz pitted green olives
2 TBSP Spice by Rachel Sweet WARM CHILI MIX
8 oz feta cheese
16 oz bottle pomegranate juice
5 oz package arugula
Preheat the oven to 450 degrees F. Line a baking dish or cookie sheet with parchment paper.
Cut up the chicken into 1 inch cubes and place into a small bowl. Sprinkle half (one tablespoon) of the WARM CHILI MIX over the chicken. Drizzle 1/4 cup of the pomegranate juice over the chicken and stir until the chicken is well coated in the spiced pomegranate juice. Set aside.
Rinse and dice the sweet potato and the two red potatoes and place them into a large bowl. Peel and rinse the red onion and cut in half the long way. Then, slice into 1/2 inch wedges and add to the bowl with the potatoes. Drain the juice from the olives and add them to the bowl as well. Sprinkle the remaining tablespoon of the WARM CHILI MIX over the veggies and then pour the remainder of the pomegranate juice over them. Mix well until evenly coated.
Pour all the veggies out into the baking dish. Top with the raw chicken pieces, then sprinkle the feta cheese over the entire dish. Bake in the oven for 40 minutes. Serve hot over a bed of arugula.