Description
Cranberry Glazed Chicken with Carrots & Sweet Potatoes is the ultimate comfort food for chillier evenings. This dish features juicy chicken breasts roasted to perfection alongside sweet, caramelized carrots and sweet potatoes, all coated in a luscious cranberry glaze that strikes a delightful balance between sweet and tangy. Not only is it visually stunning with its vibrant colors, but it’s also packed with nutrients, making it a wholesome choice for family dinners or special occasions. Easy to prepare and bursting with flavor, this one-pan meal ensures minimal cleanup while maximizing taste.
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
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet.
- Toss carrots and sweet potatoes with olive oil and seasonings; spread on the baking sheet.
- In a saucepan, combine cranberries, honey (or maple syrup), balsamic vinegar, and Dijon mustard; cook until cranberries burst into a glaze.
- Season chicken breasts with olive oil, salt, and pepper; place on the baking sheet beside vegetables. Brush generously with cranberry glaze.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Let chicken rest for 5 minutes before slicing; drizzle with remaining glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables (250g)
- Calories: 350
- Sugar: 18g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg