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Pomegranate Chicken with Sweet Potatoes and Brussels Sprouts

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Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb brussels sprouts stems trimmed, halved
  • 1½ 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

Method
 

  1. Add the oil to a 12-inch non-stick high-sided skillet (AKA a chicken fryer).
  2. Place over medium-high heat for 2 minutes.
  3. Add the brussels sprouts and sweet potatoes.
  4. Cook for 8 minutes, stirring occasionally.
  5. Add the chicken, onion, salt, pepper, and rosemary to the skillet.
  6. Cook for 6 minutes, carefully stirring occasionally (skillet will be full).
  7. Reduce the heat to medium-low.
  8. Add the pomegranate juice, honey, and balsamic vinegar to the skillet.
  9. 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.
  10. Remove the skillet from the heat. Top with pomegranate arils.

Notes

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