Description

This Cranberry Balsamic Chicken Sheet Pan Meal with Veggies delivers a mouthwatering combination of tender chicken, crispy Brussels sprouts, and sweet delicata squash, making it perfect for quick dinners or healthy meals.

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
Sea salt and black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme (or 2 teaspoons fresh)
½ cup fresh cranberries
3 tablespoons balsamic vinegar
2 tablespoons pure maple syrup or honey
1 tablespoon Dijon mustard
2 teaspoons fresh orange zest
2 cloves garlic, minced
¼ teaspoon sea salt

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Instructions

Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
Combine chicken thighs with olive oil, salt, pepper, garlic powder, onion powder, and thyme in a bowl.
In another bowl, mix Brussels sprouts, delicata squash, and red onion with remaining olive oil, salt, and pepper.
Whisk together cranberries, balsamic vinegar, maple syrup or honey, Dijon mustard, orange zest, garlic, and salt to make the glaze.
Arrange the seasoned chicken on one side of the sheet pan and veggies on the other, then pour the glaze over the chicken.
Bake for 30-35 minutes until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
Serve immediately from the pan.

Notes

For best results, let chicken sit at room temperature before seasoning.
Avoid overcrowding the pan to ensure even roasting and prevent steaming.
Consider broiling for the last 2-3 minutes for extra crispness.

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 12g
Sodium: 410mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 30g
Cholesterol: 120mg