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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 of olive oil. Add the brussels sprouts to the other side of the pan and toss with 2 tablespoons of Sesame 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 temp 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 1/3. Remove from the heat.
Pour half the sauce over the chicken, tossing to combine. Toss the sprouts with 1 tablespoon oil. Add the pineapple and 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.
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