Cook quinoa according to directions on the package and set aside.

Heat a large skillet over medium heat. While the skillet is heating whisk together in a medium bowl the vinegar, honey, pomegranate juice, garlic, red pepper flakes, and salt and pepper. Add the chicken and set aside while you halve the Brussels Sprouts. When the Brussels Sprouts are halved, melt 1 tbs butter in the pan with a tbs of olive oil. Add Brussels to hot pan and season with salt and pepper. Cook for 2-3 minutes and flip. Move the Brussels to the edges of the pan so the center is free. Add the chicken to the center of the pan. Season with more salt and pepper if desired. Pour the remaining liquid into the pan, evenly. Cook chicken for approximately 2-3 minutes (pending thickness) and then flip. Add the rosemary sprigs on top of chicken. Cook an additional 3 minutes or until the chicken is cooked through. While cooking the chicken continue to agitate the sprouts occasionally. When chicken is just about done cooking, sprinkle parmesan over the sprouts. Top the entire skillet with chopped walnuts and pomegranate seeds. Serve over cooked quinoa.