Sheet Pan Pomegranate Chicken With Broccoli

This easy dinner is popping with flavor and ideal for a busy weeknight.

Prep Time: Total Time: Servings:

30 mins 40 mins 4

Not only is a sheet pan meal a relief on nights when you “just can’t even,” but this sheet pan method simultaneously ensures chicken stays juicy and tender, while broccoli florets develop just the right amount of char on the edges for another layer of flavor. A sticky glaze made with pomegranate juice, garlic, and soy sauce is tart and punchy, and it keeps on giving as it trickles down onto the long-grain rice. Tossing chicken with cornstarch before roasting gives it a light, crisp coating that ensures the glaze sticks. A sprinkle of sesame and pomegranate arils before serving keeps the dish bright and textured, so it feels both weeknight easy and dinner party polished.

Recipe by Julia Levy.

Tip

Try cauliflower or green beans instead of broccoli. For added flair, sprinkle with chopped parsley or cilantro, and toasted, slivered almonds.

Ingredients

• 1 cup long-grain white rice, rinsed

• 1 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces

• 2 tbsp. plus 1 tsp. cornstarch, divided

• 3 tbsp. neutral oil (such as canola), divided

• 1 lb. broccoli, cut into 1 1/2-inch florets (about 5 cups)

• 1/2 cup pomegranate juice

• 1/4 cup sweet chili sauce

• 3 tbsp. tamari or lower-sodium soy sauce

• 2 tsp. grated fresh ginger

• 4 medium garlic cloves, grated (about 2 tsp.)

• Pomegranate arils and toasted sesame seeds, for garnish

Directions

Preheat oven and prepare rice:

Preheat oven to 475°F. Line a large rimmed baking sheet with parchment paper. Cook rice according to package directions.

Coat and bake chicken:

Meanwhile, toss chicken with 2 Tbsp. cornstarch on prepared baking sheet. Drizzle with 2 Tbsp. oil and toss to coat. Arrange in an even layer. Bake until mostly opaque, about 6 minutes.

Add broccoli to baking sheet:

Move chicken to one side of baking sheet. Place broccoli on empty side and toss with remaining 1 Tbsp. oil. Bake until chicken is cooked through and broccoli is tender and starting to brown, about 12 minutes more.

Prepare glaze:

Meanwhile, whisk together pomegranate juice, sweet chili sauce, soy sauce, ginger, garlic, and remaining 1 tsp. cornstarch in a small saucepan. Bring to a boil over medium; cook, whisking often, until thickened and bubbly, 4 to 5 minutes.

Toss chicken and broccoli in glaze:

Drizzle 1⁄2 cup sauce over chicken and broccoli; toss to coat. Bake until chicken is sticky and glazed, about 5 minutes.

Garnish and serve:

Serve chicken and broccoli with rice. Garnish with pomegranate arils and sesame seeds; serve with remaining sauce on the side.

Make-Ahead and Storage

Sauce can be made up to 3 days ahead; store in an airtight container in the refrigerator. Store leftovers in an airtight container and refrigerate for up to 3 days.