Sheet Pan Pomegranate Chicken with Brussels Sprouts
Servings: 4
This Sheet Pan Pomegranate Chicken is an easy Christmas dinner option! With brussels sprouts & a tangy pomegranate sauce, it's a sure winner.
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Ingredients
For the chicken and brussels sprouts
- 4 tbsp extra virgin olive oil
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 2 tsp salt
- 1/2 tsp ground pepper
- 1 small lemon, juiced
- 6 bone-in skin-in chicken thighs
- 1 1/2 lbs brussels sprouts, trimmed and halved
For the pomegranate sauce
- 1/2 cup pomegranate juice
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 1 small orange, zested
- 3 small garlic cloves, pressed or grated
- 2 tbsp molasses (or substitute with brown sugar)
Garnish
- 1/2 cup pomegranate arils (seeds)
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add in the garlic and onion and sauté for 5-7 minutes until they start to brown.
- Add in your frozen peas, salt and pepper and stir occasionally, for about 1 minute.
- Next, pour in the vegetable broth and turn the heat up to high for about 5 minutes until it comes to a boil.
- Remove the pot from the oven and let sit 5-10 minutes to cool slightly.
- Then, blend the soup in the pot using an immersion blender or in batches using a stand blender.
- Once the soup is blended, heat on medium-low in the pot for about 5 minutes, taste and add additional salt and pepper to your liking.
- Serve with a drizzle of greek yogurt, your favourite crackers or grilled cheese!
Notes
How to serve chili lime chicken thighs
- Chicken tacos: serve chicken with grilled tortillas, avocados, salsa, fresh cilantro, cabbage coleslaw mix and cilantro.
- Chicken bowls: serve with rice, pickled onions and cilantro.
- Serve with grilled veggies and your favourite grain.
- Chicken burrito bowls: serve with brown rice, black beans, chopped romaine lettuce, corn, avocado and shredded cheese.
- Make these barbecue chicken nachos with this chili lime chicken for an extra boost of flavour!
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