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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.
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 841kcal


  • 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
  • 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.