Sheet Pan Cranberry Chicken Dinner
Ingredients
Roasted Vegetables
-
1
lb
Brussels sprouts
-
1½
lbs
sweet potatoes
-
2
Tbsp
olive oil
-
¼
tsp
salt
-
¼
tsp
freshly cracked black pepper
-
¼
tsp
garlic powder
Herb Baked Chicken Breasts
-
2
pieces
boneless, skinless chicken breasts (1.33 lbs. total)
-
2
Tbsp
butter, room temperature
-
½
tsp
dried sage
-
¼
tsp
dried thyme
-
⅛
tsp
garlic powder
-
¼
tsp
salt
Cranberry Balsamic Glaze
-
½
cup
whole berry cranberry sauce (canned)
-
¼
cup
balsamic vinegar
-
1
Tbsp
butter
Instructions
- Preheat the oven to 400ºF.
- Prepare the Brussels sprouts by rinsing and cutting them in half, and dice the sweet potatoes.
- Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt, pepper, and garlic powder.
- Roast the vegetables in the oven for 15 minutes.
- While the vegetables roast, mix butter, sage, thyme, garlic powder, and salt to create an herb-butter paste.
- Pound the chicken breasts to an even thickness, cut them in half, and coat with the herb butter.
- After 15 minutes, stir the vegetables and make space for the chicken on the baking sheet.
- Add the chicken to the baking sheet and bake for an additional 20 minutes.
- Prepare the cranberry balsamic sauce by simmering cranberry sauce and balsamic vinegar in a pot for 10 minutes.
- After 20 minutes, check the chicken's internal temperature; if not at 165ºF, bake for an additional 5-10 minutes.
- Serve the chicken with cranberry sauce and divide the roasted vegetables onto plates.
Nutrition Facts (estimated)
Servings
4
Calories
552
Total fat
26g
Total carbohydrates
42g
Total protein
36g
Sodium
780mg
Cholesterol
mg
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