Sheet Pan Cranberry Chicken Dinner

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  Brussels Sprouts(454g)
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  Sweet Potato, Baked, Flesh Only(680g)

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

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  Olive oil(30g)

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

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  1/4 tsp salt ($0.02)
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  1/4 tsp freshly cracked black pepper ($0.03)
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  Garlic powder(1g)
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  Chicken Breast, Boneless Skinless(603g)

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

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  Butter(30g)
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  Sage, Fresh(3g)
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  Thyme, Dried(1g)
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  Garlic powder(1g)
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  1/4 tsp salt ($0.02)
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  Cranberry Sauce, Whole Berry, Canned(120g)
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  Vinegar, Balsamic(60g)
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  Butter(15g)

Instructions

1. 1Rinse the Brussels sprouts, cut them in half, and peel the sweet potato, dicing 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. 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 a tablespoon of salted butter, and set aside.
6. 6Slice the cooked chicken into strips and toss with the fresh sage, thyme, and a pinch of 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 until ready to serve. Reheat gently over medium-low heat or in the microwave before eating.