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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:
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Preheat the oven to 400 degrees F.
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Season chicken breasts with salt.
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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.
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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.
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Add syrup and white wine and cook until reduced by half, about 3–4 minutes. Stir in the cranberries.
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Add the chicken back to the skillet and nestle it between the vegetables and cranberries.
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Cover with a lid and bake for 10–15 minutes until the chicken is cooked through and the vegetables are tender.
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Serve with a sprinkle of parsley.
Nutrition facts
4 Servings
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Serving Size
1 fillet and about 1/2 cup vegetables
- Amount per serving Calories 180
- % Daily value*
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Total Fat
5g
6%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 45mg 15%
- Sodium 200mg 9%
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Total Carbohydrate
15g
5%
- Dietary Fiber 2g 7%
- Total Sugars 9g
- Added Sugars 5g 10%
- Protein 14g
- Potassium 427mg 9%
Ingredients
boneless, skinless chicken breasts (sliced thinly into fillets)
2 whole
salt
1/4 tsp
olive oil (divided)
1 tbsp
yellow onion (small diced)
1 whole
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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