This easy sheet pan dinner has crispy golden chicken, a delicious sticky pomegranate sauce, and is baked to perfection with tasty Brussels sprouts! This one pan meal is easy for a weeknight dinner, and elegant enough to serve to guests! 40 minutes of cook time until you get this delicious and healthy dinner on the table.
You guys……….It’s beginning to look a lot like Christmas!!! Okay, not really, but after putting together this dish I was all geeky excited with how much this dish reminded me of Christmas. The green and red is simply gorgeous! So what exactly do we have?
A WINNER WINNER CHICKEN SHEET PAN DINNER!
This recipe seriously has it all! Reasons why I love this chicken
- It’s healthy. As a nutritionist, I am always trying to make sure my meals have an element of protein, healthy fat, fiber, and antioxidants! This one has it all! Brussels sprouts for fiber, pomegranate for antioxidants, and crispy chicken for protein. Although, it can use a bit more healthy fats, but something we can take care of with a yummy salad like my Apple Slaw with Toasted Pecan Vinaigrette.
- It’s a one pan meal. Yup, I do love my sheet pan chicken dinners because they come together easily in a roasted, hands off kind of way.
- It’s delicious. We create a sweet and savory sticky pomegranate sauce to pour on top of the juicy chicken and browned Brussels.
- It’s a kid-friendly dinner. I paired this with some rice and my people were very very happy.
How to make Sheet Pan Pomegranate Chicken
Here is what you will need:
- Bone in chicken breast (you can also use chicken thighs)– I prefer my chicken to also have the skin on to get that crispy topping, but that is optional
- Olive oil or avocado oil
- Salt and Pepper
- Brussels Sprouts
- Pomegranate juice
- Coconut aminos
- Balsamic vinegar
- Minced garlic
- Orange zest
- Pomegranate arils
We will start by heating the oven to 425 degrees F. Place the baking sheet inside the oven to get hot. Prepare the chicken by brushing olive oil and honey, then season with salt and pepper. Reserve the extra oil and honey for the sprouts. The chicken will get a head start for about 15 minutes. Then remove the sheet pan from the oven and surround with Brussels sprouts. Reduce the temperature to 400.
Bake for another 15 – 20 minutes or until chicken is done and Brussels are browned. While chicken and Brussels are roasting, make the sauce. In a medium saucepan, combine the pomegranate juice, balsamic vinegar, garlic, orange zest, and coconut aminos. Heat until bubbly, reduce heat a tad, and continue to simmer until thickened.
Remove the chicken and Brussels from the oven and pour the sauce on top to serve! Pairs well with rice or cauliflower rice.
Can I use boneless and skinless chicken breast?
Yes, but it may change the cook time. I would recommend starting to cook the chicken at 375 instead of 425. The higher temperature is for a thick and large piece of chicken with skin, to get a crispy skin. The bone-in is so worth it! It creates the juiciest chicken when cooked properly that you just can’t get with chicken breast. If using chicken thighs, you still want to start with a higher temperature, but it may only need less than 10 minutes before adding the Brussels sprouts.
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!
As we approach the holidays, this dish seems like an easy fit for the Christmas season. The colors also remind me of my new favorite Christmas appetizer: Pomegranate Avocado Salsa. I am determined to have a complete pomegranate meal with all of my favorite pomegranate dishes in December! Who else wants in? Did I mention my Slow Cooker Cranberry Pomegranate Sauce? Another holiday favorite.
Getting a little carried away here you guys, but hope you enjoy the dish!!
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.
- 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
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.
*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.