Description

This Cranberry Balsamic Chicken Sheet Pan Meal with Veggies combines succulent chicken thighs, vibrant vegetables, and a tangy sauce for a quick, flavorful feast that’s perfect for any occasion.

Ingredients

Scale

1.5 lb boneless skinless chicken thighs
1 lb Brussels sprouts
1 small delicata squash
1 small red onion
1–2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
½ cup fresh cranberries
3 tablespoons balsamic vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
2 teaspoons fresh orange zest
2 cloves minced garlic
¼ teaspoon additional sea salt

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Instructions

Preheat the oven to 400°F (200°C) and prepare a lined sheet pan.
Rub chicken thighs with garlic powder, onion powder, thyme, sea salt, and black pepper.
Toss Brussels sprouts, delicata squash, and red onion with olive oil, salt, and pepper on the sheet pan.
In a bowl, mix cranberries, balsamic vinegar, maple syrup, Dijon mustard, orange zest, and minced garlic. Pour over chicken and veggies.
Bake for 35-40 minutes until chicken reaches 165°F and is golden brown, and veggies are tender.
Let rest before serving and garnish as desired.

Notes

Chicken breasts can be used instead of thighs; adjust cooking time accordingly.
To make gluten-free, ensure all condiments used are labeled as such.
Feel free to substitute Brussels sprouts with green beans or broccoli.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 10g
Sodium: 600mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 35g
Cholesterol: 100mg