Sheet Pan Ginger Chicken and Brussels Sprouts

1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.
2. On the sheet pan, mix the chicken, garlic powder, orange zest, and pepper. Add the flour and toss again. Add 1 tablespoon butter/olive oil, tossing to coat. Arrange the chicken to one side of the baking sheet. Add the Brussels sprouts to the other side. Toss with 1 tablespoon olive oil, salt, and pepper. Bake for 15-20 minutes until the chicken is cooked through.
3. Meanwhile, make the sauce. In a saucepan, combine all ingredients, then set over medium heat. Bring to a boil for 3-4 minutes, until the sauce bubbles and begins to thicken. Remove from the heat.
4. Remove the Brussels sprouts from the sheet pan. Then pour the pomegranate sauce over the chicken and toss the chicken up in the sauce. Bake for another 5 minutes, until the sauce is baked into the chicken.
5. Serve the chicken, Brussels spouts, and sauce with pomegranate arils and sesame seeds, if desired.