Pomegranate Chicken and Wild Rice Sheet Pan Dinner
This chicken and pomegranate chicken sheet pan dinner is the perfect sweet and sour chicken with a twist. Low fat and simple to make in 30 minutes.
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Servings: 4 Servings
Ingredients
- Ingredients
- 600 g Chicken Thighs
- 2 Tbsp five spice
- 3 Tbsp olive oil
- 2 Tbsp fennel seeds
- 400 g plums chopped
- 100 g pistachios
- pomegranate arils
- 2 Tbsp pomegranate molasses
For the rice
- 200 g white and wild rice mix
- 200 ml water
- 3 leaves bay
- 1 stick cinnamon
- 1 tsp cumin seeds
- 6 black peppercorns
Instructions
- Instructions
- Pre-heat oven to 200c.
- Rub the olive oil into the chicken and coat with the five spice and the fennel seeds.
- Place the chicken in a roasting pan or on a tray with the garlic and roast for about 30 minutes or until
- cooked.
- Halve and stone the plums. Cut them into quarters and put them into a bowl.
- In the last few minutes of cooking the chicken, place the plums in the roasting tray and drizzle with the
- pomegranate molasses.
- For the rice add all the ingredients to a pan and simmer covered on low heat for 20 minutes. Discard the
- cinnamon stick and fluff the rice with a fork.
- Once the chicken is cooked remove it to a cutting board and place the rice in the roasting tray.
- Place the chicken on top of the rice and dress with the pistachios and pomegranate arils.
Nutrition
Calories: 841kcal | Carbohydrates: 67g | Protein: 38g | Fat: 48g | Saturated Fat: 9g | Cholesterol: 147mg | Sodium: 128mg | Potassium: 1043mg | Fiber: 9g | Sugar: 17g | Vitamin A: 610IU | Vitamin C: 12.6mg | Calcium: 132mg | Iron: 5.8mg
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