Description
A sweet and savory one-pan meal featuring tender chicken, roasted vegetables, and a tangy cranberry glaze, topped with feta and walnuts.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup fresh or frozen cranberries
- 1/4 cup honey
- 2 tbsp olive oil
- 1 lb Brussels sprouts, halved
- 1 large sweet potato, cubed
- 1 small butternut squash, peeled and cubed
- 2 carrots, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a large bowl, toss Brussels sprouts, sweet potato, butternut squash, and carrots with olive oil, garlic powder, thyme, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 15 minutes.
- Place chicken breasts on the same baking sheet, drizzle with honey, and scatter cranberries around. Bake for another 20-25 minutes, or until chicken is cooked through and vegetables are tender and caramelized.
- Remove from oven, sprinkle with feta and walnuts, and serve warm.
Notes
You can customize the seasonings to taste.