Tieghan Gerard’s Half Baked Harvest cookbooks are one of my favorites. A dear friend gave me the first HBH book and I now have both Gerard’s cookbooks and am eagerly awaiting the third. Below is an easy one-sheet pan recipe that is bound to please all the family.
NOTE: As with all of the Half Baked Harvest recipes, I gauge the spices. If the recipe calls for 1 teaspoon of red pepper flakes, I usually start with 1/4 teaspoon. However, if you live with a family that likes spicy food, by all means use the full amount.
- 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 tablespoons 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 cup honey
- 2 tablespoons balsamic vinegar
- 2 tablespoons apple cider vinegar
- 1 tablespoon molasses or pomegranate molasses
- 1 tablespoon creamy peanut butter
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 1 teaspoon crushed red pepper flakes. Use more or less to taste
- Rice, sesame seeds, and green onions for serving
- Preheat the oven to 475 degrees 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 tablespoons 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 degrees 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 one-third. 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 closely as the sauce can burn.
- Serve the chicken and sauce over bowls of rice topped with additional green onions, pomegranate arils (seeds), and sesame seeds. Serve the Brussels sprouts on the side.