Description
A delightful one-pan meal combining savory chicken with a sweet cranberry glaze, served alongside nutritious carrots and sweet potatoes.
Ingredients
- 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.
- In a large bowl, combine carrots and sweet potatoes with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper. Toss well and spread on the baking sheet.
- In a small saucepan, combine 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. Set aside.
- Pat the chicken breasts dry, rub with remaining olive oil, salt, and pepper, and place them on the baking sheet with vegetables.
- Brush the chicken generously with cranberry glaze, reserving some for serving.
- Roast for 25-30 minutes, until chicken reaches 165°F (74°C) and vegetables are tender.
- Let the chicken rest for 5 minutes before slicing. Drizzle with remaining glaze and garnish with fresh parsley. Serve immediately.
Notes
For extra flavor, marinate the chicken in the glaze for a few hours or overnight. This dish is also great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American