Cranberry Glazed Chicken with Carrots & Sweet Potatoes
Cranberry Glazed Chicken with Carrots & Sweet Potatoes is a mouthwatering dish that combines succulent chicken with a tangy-sweet cranberry glaze, complemented by vibrant carrots and sweet potatoes. Perfect for cozy family dinners or special occasions, this recipe is easy to prepare and will impress your guests with its delightful flavors and colors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh carrots, chopped
- 2 medium sweet potatoes, peeled and diced
- 1 cup cranberry sauce (smooth)
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Rinse chicken breasts and pat dry. Prepare carrots and sweet potatoes by chopping them into bite-sized pieces.
- In a large bowl, toss chicken and vegetables with olive oil, salt, pepper, garlic powder, and thyme until well coated.
- Mix cranberry sauce with a splash of water in another bowl; reserve half for later.
- Spread the chicken and vegetables on a parchment-lined baking sheet. Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C).
- Drizzle remaining cranberry glaze over the dish before serving.
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 290
- Sugar: 10g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg
Keywords: - For added flavor, consider searing the chicken before baking for a golden crust. - Substitute cranberry sauce with orange marmalade for a citrus twist or add crushed red pepper flakes for heat. - Store leftovers in an airtight container in the fridge for up to three days.