Description
This Cranberry Balsamic Chicken Sheet Pan Meal is a delightful blend of tender chicken, tart cranberries, and vibrant vegetables, perfect for a quick and flavorful dinner. Experience the essence of home-cooked comfort food with minimal prep and cleanup!
Ingredients
Scale
- 1.5 lb boneless skinless chicken thighs
- 1 lb brussels sprouts, trimmed and halved
- 1 small delicata squash, seeded and sliced into half-moons
- 1 small red onion, cut into wedges
- 1–2 tablespoons olive oil
- 1 teaspoon sea salt, divided
- ½ teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
- ½ cup fresh cranberries (or frozen, thawed)
- 3 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup (or honey)
- 1 tablespoon dijon mustard
- 2 teaspoons fresh orange zest
- 2 cloves garlic, minced
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, season the chicken with salt, pepper, garlic powder, onion powder, and thyme.
- In another bowl, combine the brussels sprouts, delicata squash, and onion; drizzle with olive oil and season.
- Make the glaze by whisking together cranberries, balsamic vinegar, maple syrup, mustard, orange zest, and garlic.
- Layer chicken and veggies on the baking sheet; drizzle with the glaze.
- Bake for 30-35 minutes until chicken reaches 165°F and veggies are tender.
Notes
Allow the meal to rest after baking for better flavor.
Can substitute with other seasonal veggies as desired.
Store leftovers in an airtight container for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 120mg