Vegetables don’t have to be boring – and this recipe is proof! A splash of pomegranate juice is a great way to add a flavorful and healthy twist.
- 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.
This recipe was provided by Amanda Finks from The Wholesome Dish, as part of the Healthy Aperture blogger partnership.