Combine the first 8 ingredients in a bowl. Add the chicken and toss to coat. Place the 1 Tbsp. olive oil in a non-stick set over medium-high. Add the chicken and cook 4 minutes per side, or until cooked through. Add the stock/juice mixture, bring to simmer and reduce by half. Arrange the chicken on a platter and set on the romanesco; sprinkle with walnuts and pomegranate seeds. Spoon over the pan juices and serve.
Note: To boil the romanesco, submerge in boiling water 4 minutes, or until tender, and then drain well.