Glazed Orange Cranberry Roasted Chicken .
Ingredients:
4 boneless, skinless chicken breasts
1 cup fresh or frozen cranberries
1/2 cup freshly squeezed orange juice
1 tablespoon orange zest
2 tablespoons honey
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and pepper to taste
Fresh rosemary sprigs (optional, for garnish)
Directions:
Preheat oven to 375°F (190°C).
In a small saucepan over medium heat, combine cranberries, orange juice, orange zest, honey, balsamic vinegar, garlic, cinnamon, and nutmeg. Simmer for 10–12 minutes, stirring occasionally, until cranberries burst and the mixture thickens.
While the sauce simmers, season chicken breasts with salt and pepper on both sides.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes on each side until golden brown.
Pour the cranberry-orange sauce over the chicken and transfer the skillet to the oven.
Roast for 20–25 minutes, or until chicken is cooked through and the sauce is bubbly and caramelized.
Garnish with rosemary sprigs and serve warm with rice, quinoa, or roasted veggies.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 310 kcal | Servings: 4 servings