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Cranberry Glazed Chicken with Carrots & Sweet Potatoes

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A delightful combination of tender chicken breasts slathered in a tangy-sweet cranberry glaze, paired with roasted carrots and sweet potatoes.

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

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, add the carrots and sweet potatoes. Drizzle with 1 tablespoon of olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss until evenly coated. Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.
  3. In a small saucepan, combine cranberries, honey (or maple syrup), balsamic vinegar, and Dijon mustard. Cook over medium heat for 8-10 minutes, stirring occasionally until it thickens into a glaze.
  4. Pat the chicken breasts dry and rub them with the remaining olive oil, salt, and pepper. Place them on the baking sheet with the vegetables.
  5. Brush the cranberry glaze over the chicken and reserve some for serving. Roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  6. Let the chicken rest for 5 minutes before slicing. Drizzle with any remaining glaze and garnish with fresh parsley. Serve immediately.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/cranberry-glazed-chicken/

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