Tasty Chicken with Sweet Potatoes and Brussels Sprouts

This recipe is proof that vegetables don’t have to be boring! A splash of pomegranate juice is a great way to add a flavorful and healthy twist.

Ingredients

• 1 small onion, chopped
• Salt and pepper
• ½ tsp dried rosemary leaves
• 1 cup pomegranate juice
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• ¼ cup pomegranate seeds (arils)
• 2 tbsp olive oil
• 1 lb Brussels sprouts, trimmed and halved
• 1 ½ lb sweet potatoes (about 2 medium), peeled and cubed

Cooking Process

1. In a non-stick high-sided skillet (chicken fryer), add oil and heat over medium heat for 2 minutes.
2. Add the Brussels sprouts and sweet potatoes. Cook for 8 minutes, stirring occasionally.
3. Add the chicken, onion, salt, pepper and rosemary to the skillet.
4. Cook for 6 minutes, carefully stirring occasionally. Reduce the heat to medium-low.
5. Add the pomegranate juice, honey and balsamic vinegar to the skillet.
6. 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.
7. Top with pomegranate arils once removed from the heat.

Bon Apetite!