Pomegranate Chicken with Sweet Potatoes and Brussels Sprouts is a one pot meal full of the flavors of fall and winter.
Disclosure: This sponsored recipe post is part of the #JuiceCentral campaign through The Healthy Aperture Blogger Network. Thank you for supporting the brands that support The Wholesome Dish!
About 80% of Americans don’t get the recommended amount of fruit and vegetables in their diet. Juice can be an easy way to supplement fruit and vegetable intake. One serving of juice is considered a serving of fruit in the US Dietary Guidelines and included in MyPlate. 100% juices contain potassium, Vitamin C, folate, magnesium and valuable plant compounds.
Another thing that some people might not realize, is that juice can be a great addition to cooking/recipes. The juice that I’m cooking with today is pomegranate juice. It’s slightly sweet and a little tart and perfect for a fall/winter dish.
This one pot meal is easy to make! Chopped sweet potatoes and brussels sprouts are sautéed in a large skillet. Then, chopped chicken and onion gets added and cooked. Some herbs and spices are added. Then, pomegranate juice gets poured into the skillet. The chicken, sweet potatoes, and brussels sprouts finish cooking in the pomegranate juice and the juice reduces down. To finish this flavorful dish off, pomegranate arils (seeds) get sprinkled on top for flavorful crunch.
- 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)
- 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.