Sheet Pan Sticky Chicken and Brussels Sprouts
How can you not love Sheet Pan Sticky Chicken and Brussels Sprouts? You are always telling me you love easy and quick recipes and that you love easy and quick cleanups. Ta Da!!! Here you go!
The prep on this dish is super easy: toss the chicken pieces with egg and then dredge the pieces in flour. Set those chicken pieces on one side of a sheet pan and drizzle a little oil on them.
On the other side of the sheet pan, place your brussels sprouts and toss those with oil. Bake for about 12 minutes. Flip the chick and toss the sprouts and bake for another few minutes until the chicken is cooked through.
Meanwhile, make the sauce by combining all the sauce ingredients, bringing to a boil and reducing until the sauce thickens. Then, toss the chicken pieces with sauce, bake until the sauce coats the chicken, watching carefully so it doesn’t burn.
Serve the chicken over rice with the brussels sprouts on the side. You can serve any leftover sauce on the side. Like I said, quick and easy! Gotta love it!
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Sheet Pan Sticky Chicken and Brussels Sprouts
Makes: 6 servings
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 1 & 1/2 pounds boneless chicken breasts, cut into 2 inch cubes
- 1 egg, beaten
- 1/4 cup all-purpose or gluten free all-purpose flour
- Kosher salt and black pepper
- 3/4 pound brussels sprouts, halved
- 6 tbsp extra virgin olive oil or sesame oil
- 2/3 cup low sodium soy sauce
- 1/3 cup pomegranate juice (equal amounts of apple cider or orange juice are great substitutes)
- 1/4 cups honey
- 2 tbsp balsamic vinegar
- 2 tbsp apple cider vinegar
- 1 tbsp molasses or pomegranate molasses
- 1 tbsp creamy peanut butter
- 2 cloves garlic, minced or grated
- 1-inch piece fresh ginger, grated
- 1 tsp crushed red pepper flakes, use more or less to taste
- Cooked rice, sesame seeds, and green onions, for serving
Instructions
Preheat the oven to 475°F. Line a baking sheet with parchment paper or grease with oil.
Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. Add the flour to another bowl. Dredge the chicken in batches through the flour, tossing to coat. Place the chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons oil. Add the brussels sprouts to the other side of the pan and toss with 2 tablespoon oil, salt, and pepper. Arrange cut side down. Bake for 12 minutes. Toss the sprouts, flip the chicken and return to the oven another 3-5 minutes, until the chicken is cooked through. Reduce the oven temperature to 400°F.
Meanwhile, combine the soy sauce, pomegranate juice, honey, balsamic vinegar, apple cider vinegar, molasses, peanut butter, garlic, ginger, and crushed red pepper flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat.
Pour half the sauce over the chicken, tossing to combine. Toss the sprouts with 1 tablespoon oil. Return everything to the oven for 3 minutes, until the sauce coats the chicken, watch close the sauce can burn.
Serve the chicken and sauce over bowls of rice topped with additional green onions, pomegranate arils, and sesame seeds. Serve the brussels sprouts on the side.
Recipe from Half Baked Harvest
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