Pomegranate Chicken with Sweet Potatoes and Brussels Sprouts

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.

Serving Size

4 servings


  • 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)


  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.

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