Healthy Cranberry Sauce Chicken Breast Sheet Pan Dinner
Juicy chicken breasts roasted on one sheet pan with green beans and sweet potatoes, topped with a fresh cranberry sauce. 38g protein — 35 minutes, serves 4.
Equipment
- A large rimmed sheet pan, for roasting everything on one tray
- A small saucepan, for the cranberry sauce
- A mixing bowl, for tossing the vegetables
- Tongs, for turning the chicken and vegetables
Ingredients
- 4 boneless, skinless chicken breasts (about 680g total)
- 1½ cups fresh cranberries (about 150g)
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 300 g green beans trimmed
- 2 medium sweet potatoes cut into wedges
- 1 tbsp orange zest
- Salt and black pepper to taste
- Fresh rosemary sprigs to serve
Instructions
- Heat the oven to 200°C (400°F) and line a large rimmed sheet pan with parchment paper.
- Toss the green beans and sweet potato wedges in a bowl with half the olive oil, half the garlic, salt and pepper, then spread them on one side of the sheet pan.
- Rub the chicken breasts with the remaining olive oil, garlic, thyme, rosemary, salt and pepper, and place them on the other side of the pan.
- Roast for 20–25 minutes, until the chicken reaches 74°C (165°F) inside and the vegetables are tender and golden at the edges.
- While the chicken roasts, put the cranberries, honey, balsamic vinegar and orange zest in a small saucepan over medium heat. Simmer for 8–10 minutes, stirring now and then, until the cranberries burst and the sauce thickens.
- Rest the chicken for 5 minutes, then slice it or serve it whole.
- Spoon the warm cranberry sauce over the chicken and serve with the roasted green beans and sweet potato wedges, scattered with fresh rosemary.
Notes
Take the sauce off the heat while it still looks loose — it thickens as it cools. Rest the chicken 5 minutes before serving. Sauce keeps 5 days in the fridge.