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Roasted Chicken with Vegetables and Cranberries
10 min prep time
20 min cook time
4servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Roasted Chicken with Vegetables and Cranberries
This healthy, diabetes-friendly dish comes together in one pot and makes for a delicious weeknight meal. This recipe, made with fresh tangy cranberries and other vegetables, is low in carbs but high in vitamins, nutrients, and flavor.
10 min prep time
20 min cook time
4servings
1 fillet and about 1/2 cup vegetables
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Step-By-Step Instructions:
- Preheat the oven to 400 degrees F.
- Season chicken breasts with salt.
- Heat a large Dutch oven or large ovenproof skillet over medium-high heat. Add ½ Tbsp of olive oil, then add the chicken. Sear until golden brown on both sides (but not cooked through). Remove chicken to a plate.
- Return the skillet to medium heat and add other ½ Tbsp of oil. Add onion, garlic, rosemary, and carrots and cook until onion is translucent, about 4–5 minutes.
- Add syrup and white wine and cook until reduced by half, about 3–4 minutes. Stir in the cranberries.
- Add the chicken back to the skillet and nestle it between the vegetables and cranberries.
- Cover with a lid and bake for 10–15 minutes until the chicken is cooked through and the vegetables are tender.
- Serve with a sprinkle of parsley.
Nutrition facts
4 Servings
-
Serving Size
1 fillet and about 1/2 cup vegetables
- Amount per serving Calories 230
-
Total Fat
6g
- Saturated Fat 1.3g
- Trans Fats 0g
- Cholesterol 65mg
- Sodium 230mg
-
Total Carbohydrate
16g
- Dietary Fiber 3g
- Total Sugars 9g
- Added Sugars 5g
- Protein 25g
- Potassium 420mg
- Phosphorous 210mg
Ingredients
boneless, skinless chicken breasts (sliced thinly into fillets)
2 large
salt
1/4 tsp
olive oil (divided)
1 tbsp
yellow onion (small diced)
1
garlic (minced)
2 clove
fresh rosemary (chopped)
1 tbsp
carrots (chopped)
1 cup
maple syrup
1 1/2 tbsp
white wine
1/2 cup
fresh cranberries
1 cup
flat leaf parsley (chopped)
1/4 cup
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