Sheet Pan Pomegranate Chicken and Brussels Sprouts
Prep Time Cook Time Total Time
10 minutes 40 minutes 50 minutes
Servings Author
Ingredients
2 lbs chicken breast* bone in with skin on
1 tbsp Olive oil or avocado oil
1 tbsp honey
Salt and pepper + more to taste
2/3 cup pomegranate juice*
1/4 cup balsamic vinegar
1/2 cup coconut aminos or GF soy sauce
2 tsp orange zest
2 cloves garlic crushed
16 oz brussels sprouts sliced in half
1/2 cup pomegranate arils
Instructions
Set a baking sheet inside the oven. Preheat to 425 degrees, let the pan get hot while the oven warms up.
Prepare the chicken. In a small bowl, combine honey and oil. Brush on the top of the chicken and sprinkle with salt and pepper. Once oven is hot, place chicken on hot sheet pan inside the oven. Roast for 15 minutes.
While chicken is roasting, chop the Brussels in half and brush with remaining oil/honey mixture. Sprinkle with salt and pepper.
After 15 minutes, remove the pan from the oven and reduce the temperature to 400 degrees F. Arrange the Brussels sprouts around the chicken and return the pan to the oven. Roast for 15 -20 minutes or until internal temperature of chicken reaches 165 degrees F and Brussels are nice and browned.
While chicken and Brussels are roasting, make the sauce. In a small sauce pan, heat coconut aminos, pomegranate juice, balsamic vinegar, garlic, and orange zest over medium high heat until it's starts to bubble. Reduce to medium low and continue to stir so it doesn't stick, cooking for 10 -15 minutes or until thickened.
Serve chicken and Brussels hot over rice or cauliflower rice with sauce drizzled on top.
Recipe Notes
*Bone in chicken with skin creates the most flavor and best texture for this recipe. But you can substitute chicken thighs or chicken breast-- see blog post above on the changing of cook times and methods.
**I use the brand POM pomegranate juice that can be found in the produce aisle. If unable to find, you can substitute with cranberry juice.
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