Pomegranate Chicken with Sweet Potatoes and Brussels Sprouts

Total Time 30 minutes
Course Main Course
Servings 4 servings


  • 2 tbsp olive oil
  • 1 lb brussels sprouts stems trimmed, halved
  • lb sweet potatoes about 2 medium, peeled, cut into 1 inch cubes
  • 1 lb boneless skinless chicken breasts cut into 1 inch cubes
  • 1 small onion chopped
  • 1 tsp salt ½ tsp. ground black pepper
  • ½ tsp dried rosemary leaves
  • 1 cup pomegranate juice
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • ¼ cup pomegranate arils seeds


  • Add the oil to a 12-inch non-stick high-sided skillet (AKA a chicken fryer).
  • Place over medium-high heat for 2 minutes.
  • Add the brussels sprouts and sweet potatoes.
  • Cook for 8 minutes, stirring occasionally.
  • Add the chicken, onion, salt, pepper, and rosemary to the skillet.
  • Cook for 6 minutes, carefully stirring occasionally (skillet will be full).
  • Reduce the heat to medium-low.
  • Add the pomegranate juice, honey, and balsamic vinegar to the skillet.
  • Let the liquid simmer for 5-10 minutes, stirring occasionally, until most of the liquid has been evaporated/absorbed and the remaining liquid has thickened.
  • Remove the skillet from the heat. Top with pomegranate arils.


This recipe was provided by Amanda Finks from The Wholesome Dish, as part of the Healthy Aperture blogger partnership.

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