We were happy to finalize this recipe after a few versions were tested during kitchen hours! Sarah, our registered dietitian and a great cook, created the sauce for this chicken that hits all the right notes. The chicken bakes easily on a sheet pan, then gets a final browning under the broiler. The fresh pomegranate arils finish off the the dish with a pop of color and flavor. This chicken could be served with rice, quinoa, or noodles alongside a green salad or vegetables of your choice.
Preheat oven to 425 degrees. Combine pomegranate juice, soy sauce, garlic, ginger, honey, and rice vinegar in a small sauce pan. Bring to a boil. In a small bowl, combine corn starch and water to create a slurry. Add corn starch slurry to boiling sauce. Cook on low heat, stirring constantly until glossy and coats a spoon. This should take about 2 minutes. Line a sheet pan with foil. In a large bowl, toss chicken with sauce. Arrange chicken on lined baking sheet. Bake for 25 minutes. Then cook for an additional 4-5 minutes in the broiler, watching carefully. Once the chicken is out of the oven, top with pomegranate arils, optional toppings, and serve.