Description
Delicious pomegranate chicken served with roasted broccoli and mushrooms, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 2-inch cubes
- 1 egg, beaten
- ¼ cup all-purpose flour (or gluten-free flour)
- Salt and black pepper, to taste
- 2 cups broccoli florets
- 1½ cups sliced mushrooms
- 2 shallots, thinly sliced
- 6 tablespoons olive oil
- ½ cup pomegranate juice
- ⅓ cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 4 garlic cloves, grated
- 1 tablespoon fresh ginger, grated
- 1 teaspoon crushed red pepper flakes
- 1 star anise
- 1 bay leaf
- ¼ cup toasted sesame seeds
- Sliced green onions, for serving
Instructions
- Preheat the oven to 475°F and line a baking sheet with parchment or lightly grease it.
- In a medium bowl, combine the chicken with the beaten egg, salt, and pepper. Dredge each piece in flour and arrange on one side of the baking sheet. Drizzle with 2 tablespoons of olive oil.
- In a separate bowl, toss the broccoli, mushrooms, and shallots with 2 tablespoons of olive oil, plus salt and pepper. Spread them on the other half of the baking sheet.
- Roast for 12 minutes. Remove the pan, flip the chicken, stir the vegetables, and return to the oven for another 3–5 minutes, until everything is browned and cooked through.
- In a large skillet, add the pomegranate juice, soy sauce, honey, rice vinegar, garlic, ginger, crushed red pepper flakes, star anise, and bay leaf.
- Bring to a boil over medium-high heat and let it simmer for 5–8 minutes, until it reduces into a thick, glossy sauce.
- Remove the star anise and bay leaf. Add the roasted chicken and vegetables to the skillet. Sprinkle in the sesame seeds and cook for 1–2 minutes, stirring to coat evenly.
- Serve warm over rice, quinoa, noodles, or cauliflower rice. Top with sliced green onions.
Notes
- This dish is great for meal prep.
- You can substitute vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Roasting, Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg