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This easy sheet pan dinner has golden, crispy chicken, a sticky and flavorful pomegranate sauce, and perfectly roasted Brussels sprouts! It’s a simple one-pan meal that works for a busy weeknight, yet elegant enough to serve to guests. In about 40 minutes, you can have this healthy, flavorful dinner on the table, similar to my Apple Cider Chicken Thighs with Fall Vegetables for another juicy, weeknight-friendly option!
Why You’ll Love This Sheet Pan Chicken
- Healthy and balanced: As a nutritionist, I love making meals with protein, fiber, healthy fats, and antioxidants! This dish hits all the marks. Brussels sprouts provide fiber, pomegranate adds antioxidants, and chicken brings protein.
- One-pan convenience: Sheet pan dinners are hands-off and easy to prepare while still feeling impressive.
- Sweet and savory flavor: The sticky pomegranate sauce gives the chicken and Brussels sprouts a perfect balance of flavors.
- Kid-friendly: Pair with rice or cauliflower rice, and it’s a dinner the whole family will enjoy!
How to Make Sheet Pan Pomegranate Chicken
- Preheat your oven to 425 degrees F and place your baking sheet inside to get hot.
- Prepare the chicken by brushing it with olive or avocado oil and honey, then season with salt and pepper. Reserve extra oil and honey for the Brussels sprouts. Start cooking the chicken for 15 minutes.
- Remove the sheet pan from the oven and surround the chicken with Brussels sprouts. Reduce the oven temperature to 400 degrees F.
- Bake for another 15–20 minutes, or until chicken is cooked through and Brussels sprouts are browned.
- While the chicken roasts, make the sauce. In a medium saucepan, combine pomegranate juice, balsamic vinegar, minced garlic, orange zest, and coconut aminos. Heat until bubbly, then reduce heat and simmer until slightly thickened.
- Remove the chicken and Brussels from the oven, pour the sauce over the top, and serve!
Tips for the Best Sheet Pan Pomegranate Chicken
- Boneless or skinless chicken: You can use boneless or skinless, but cooking times will change. Start at 375 degrees F for smaller pieces. Bone-in chicken gives the juiciest results!
- Meal prep storage: Chicken reheats well, but Brussels sprouts are best fresh. Swap in broccoli or another veggie if making ahead.
- Pairings: This goes perfectly with rice, cauliflower rice, or a fresh side salad like my Apple Slaw with Toasted Pecan Vinaigrette for some extra healthy fats.
Storing
Can you make this ahead and store? The chicken does re-heat well, but the Brussels not as much. It’s still a yummy dinner you can enjoy for meal prep, you just may need to swap out a different veggie like broccoli.
Other Pomegranate recipes you will love!
If you enjoy pomegranate in savory dishes, try my Pomegranate Avocado Salsa or Slow Cooker Cranberry Pomegranate Sauce for more creative ways to enjoy this superfood!
Sheet Pan Pomegranate Chicken and Brussels Sprouts
This Sheet Pan Pomegranate Chicken and Brussels sprouts is a one-pan healthy dinner you can enjoy on a busy weeknight! You'll love the sticky sauce to seal the dinner together.
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.
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.
Tried this recipe?Mention @wholesomelicious or tag #wholesomelicious!
Made today, I won’t rate because it wasn’t bad at all – just not for me. The orange zest was surprisingly overpowering for the sauce flavor, and the brussels sprouts weren’t crispy. Those are good things for many others which is why I’m commenting, but if you’re like me and dislike oranges and prefer charred brussels sprouts, I would alter the recipe a bit.
To the author, the recipe doesn’t mention when to add the pomegranate seeds
When and where do you add the pomegranate arils? Do they go in the sauce? The substitute ingredients are helpful, thank you.
When do you add the pomegranate arils? Just before serving?
Yes!
There is an asterisk about the pomegranate juice but I don’t see a note about that. Is pomegranate juice easy to find?
Hi Jill, the asterisk is just telling you what brand of pomegranate juice I like (POM) and that you can find it in the produce section!
What is the *for Pomegranate juice for?
Hi there, it’s just to recommend the brand POM pomegranate juice that can be found in the produce department. I will update the recipe card.