Pomegranate Chicken Tray Bake

• 190 g raw chicken breast, cut into 3 cm pieces — Boneless skinless chicken breast, raw
• 170 g potatoes, halved — Raw baby potatoes
• 100 g carrots, sliced — Raw carrots
• 80 g onion, wedges — Raw yellow onion
• 12 g pomegranate molasses — Pomegranate molasses
• 1.5 g cumin — Ground cumin
• 1.5 g coriander — Ground coriander seed
• 7 g avocado oil — Avocado oil

Method

1. 1Season the raw chicken breastHeat the oven to 425°F. Allow it to preheat fully before adding the food.Look for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Toss the raw chicken breast with the measured cuminToss the raw chicken breast with the measured cumin and coriander and half the avocado oil; keep the pomegranate molasses separate for later.2 minLook for: Every piece of raw chicken breast has a thin, uniform cumin and coriander coating.Safety: Keep raw meat and utensils away from ready-to-eat food.
3. 3Start the roastSpread the raw chicken breast coated with cumin and coriander, plus the potatoes, carrots, and onion, in one layer on a rimmed sheet pan.Look for: Everything is evenly positioned and ready for the next action.Safety: Use oven mitts and do not taste the raw chicken breast before it is fully cooked.
4. 4Drizzle the potatoesDrizzle the potatoes, carrots, and onion with the remaining avocado oil and roast for 18 minutes.18 min · 425°FLook for: The chicken breast begins to brown, and the potatoes, carrots, and onion begin to soften at the edges.
5. 5Finish safelyTurn the potatoes, carrots, and onion, brush all measured pomegranate molasses over the chicken breast.Look for: The finish safely stage is complete and ready for the next action.
6. 6Roast for 7 to 10 minutes moreRoast for 7 to 10 minutes more until the thickest piece of chicken breast reaches 165°F.10 min · 165°FLook for: The chicken breast reads 165°F, a knife slides easily through the potatoes, and browned edges are visible on the carrots and onion.Safety: Verify the thickest piece of chicken breast reaches 165°F.
7. 7Rest and serveRest the chicken breast, potatoes, carrots, and onion on the pan for 5 minutes.5 minLook for: The full resting or chilling time is complete.
8. 8Transfer everything to a plateTransfer everything to a plate or meal-prep container.Look for: The chicken breast juices settle and no watery liquid remains around the potatoes or carrots and onion.Safety: Cool leftovers promptly and refrigerate within 2 hours.