Sheet Pan Cranberry Chicken Dinner

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  1 lbs Brussels Sprouts
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  1.5 lbs Sweet Potato

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.3 tsp 1/4 tsp freshly cracked black pepper ($0.03)
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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.5 tsp Sage, Fresh
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  0.3 tsp Thyme, Dried
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  0.1 tsp Garlic powder
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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.5 cup Cranberry Sauce, Whole Berry, Canned
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  0.3 cup Vinegar, Balsamic
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  1 tbsp Butter

Instructions

1. 1Rinse the Brussels sprouts and cut them in half. Peel the sweet potato and dice it into ½ to ¾-inch pieces.
2. 2Heat a large skillet over medium-high heat. Add the chicken breast, season with salt and pepper, and cook 6–8 minutes per side until the internal temperature reaches 165°F and the surface is golden brown. Transfer to a plate and set aside.
3. 3In the same skillet, add a knob of salted butter over medium-high heat. Once melted and foaming, add the Brussels sprouts cut-side down and cook 4–5 minutes without stirring until golden brown on the flat side. Toss, then cook another 3–4 minutes until tender and the outer leaves are crispy. Transfer to a plate.
4. 4Add another knob of salted butter to the skillet over medium-high heat. Add the diced sweet potato, season with salt, pepper, and garlic powder, and cook 5–7 minutes, stirring occasionally, until fork-tender and lightly browned at the edges.
5. 5While the vegetables cook, combine the cranberry sauce and balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook 8–10 minutes, stirring occasionally, until slightly thickened. Remove from heat, stir in salted butter, and set aside.
6. 6Slice the cooked chicken into strips and toss with the fresh sage, thyme, and garlic powder.
7. 7Divide the Brussels sprouts, sweet potato, and sliced chicken evenly into 4 airtight containers while hot. Spoon the cranberry balsamic sauce over each portion.
8. 8Seal the containers and refrigerate up to 4 days. Reheat over medium-low heat or in the microwave until warmed through before serving.