grapefruit glazed chicken breasts over creamy butternut squash puree

the flavor of this dish is out of this world. i have been craving grapefruit like crazy lately so this hit the spot! 
i served it over a puree of cooked butternut squash blended with coconut butter, cardamom, cinnamon, sea salt + pepper and a bed of arugula sprouts. it would also be delicious with a cooked grain or raw salad!
grapefruit is a unique fruit that helps speed up liver detoxification and improves your body's conversion of stress hormones. if you like the tartness of it, add less honey.

for the glaze:
1/2 c local honey or organic brown rice syrup
zest from 2 large grapefruit
juice from 3 large grapefruit
1 T acv
2 t dijon mustard
1/2 t sea salt
1/4 t pepper

-add all ingredients to a pot and whisk well while heating to a gentle simmer. let it simmer for 10-20 minutes until reduced a bit, then set in fridge to cool & thicken.

chicken:
-preheat oven to 375F.
-place 6-8 large organic chicken breasts in a large casserole dish. drizzle with melted ghee and evenly sprinkle with sea salt, pepper, smoked paprika, and herbs de provence (or your favorite poultry herbs).
-pour 1/4 of the glaze evenly over chicken and place in the oven for 30 minutes. once done, remove chicken and pour over 1/2 of the leftover glaze. bake another 10 minutes, pour the rest of the glaze on and bake until internal temp reaches 165F. remove from oven, cool 10 minutes and serve!