Pomegranate Chicken with Sweet Potatoes & Brussels Sprouts

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 lb Brussels sprouts, stems
  • 1 Onion, small
  • 1 cup Pomegranate, juice
  • 1/4 cup Pomegranate arils, seeds
  • 1/2 tsp Rosemary, dried leaves
  • 1 1/2 lb Sweet potatoes

• Condiments

  • 1 tbsp Balsamic vinegar
  • 2 tbsp Honey

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on thewholesomedish.com

Description

Ingredients

• 2 tbsp. olive oil
• 1 lb. brussels sprouts, stems trimmed, halved
• 1 1/2 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
• 1/2 tsp. ground black pepper
• 1/2 tsp. dried rosemary leaves
• 1 cup pomegranate juice
• 2 tbsp. honey
• 1 tbsp. balsamic vinegar
• 1/4 cup pomegranate arils (seeds)

Directions

• 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.
• 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.