Description
A delightful dish combining tender chicken with a tangy-sweet cranberry glaze and vibrant vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups carrots, peeled and cut into sticks
- 2 cups sweet potatoes, peeled and cubed
- 1 cup fresh or frozen cranberries
- ¼ cup honey or maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Place the carrots and sweet potatoes in a bowl, drizzle with 1 tablespoon olive oil, and season with garlic powder, paprika, salt, and pepper. Toss to coat and spread on the baking sheet.
- In a saucepan, combine the cranberries, honey (or maple syrup), balsamic vinegar, and Dijon mustard. Cook over medium heat for 8-10 minutes until the cranberries burst and the mixture thickens.
- Pat the chicken breasts dry, rub them with the remaining olive oil, salt, and pepper. Place them on the baking sheet with the vegetables.
- Brush the chicken with the cranberry glaze, reserving some for serving later.
- Roast everything for 25-30 minutes until the chicken reaches 165°F (74°C) and the vegetables are tender.
- Let the chicken rest for 5 minutes before slicing. Drizzle with the remaining glaze and garnish with parsley. Serve immediately.
Notes
Use fresh cranberries for the best flavor. Marinating the chicken in the glaze adds deeper flavor. Adjust cooking time based on chicken size.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg