Roasted Chicken with Vegetables and Cranberries

Roasted Chicken with Vegetables and Cranberries
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
Summary
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.
  • Servings
    4 Servings
  • Serving size
    1 fillet and about 1/2 cup vegetables
Nutrition Facts

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 Fat 0g
  • Cholesterol 65mg
  • Sodium 230mg
  • Total Carbohydrate 16g
    • Dietary Fiber 3g
    • Total Sugars 9g
    • Added Sugars 5g
  • Protein 25g
  • Potassium 420mg
  • Phosphorus 210mg

Choices/Exchanges: 1/2 Carbohydrate, 1 Nonstarchy vegetable, 3 Lean protein, 1/2 Fat

Ingredients

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
Directions

Directions

  1. Preheat the oven to 400 degrees F.

  2. Season chicken breasts with salt.

  3. 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.

  4. 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.

  5. Add syrup and white wine and cook until reduced by half, about 3–4 minutes. Stir in the cranberries.

  6. Add the chicken back to the skillet and nestle it between the vegetables and cranberries.

  7. Cover with a lid and bake for 10–15 minutes until the chicken is cooked through and the vegetables are tender.

  8. Serve with a sprinkle of parsley.

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