Jacquiline
Brussel sprouts loving me is in full force these days!
I don’t know what it is, but I have been swooning over these miniature looking cabbages as of late. (Yes, food nerd here.) This is quite the statement to say since, 10, 15, and even 20 year old me would go nowhere near brussels sprouts and would pretend they didn’t exist. But, I’ve matured in my brussels sprouts knowledge, finally! No more, boiling, steaming, or microwaving here. Just perfectly crisp and tender brussels sprouts over here and I promise you this Cranberry Chicken with Roasted Brussels Sprouts recipe will covert you from a brussels sprouts hater-to a lover!
I am now much wiser, and I have discovered that if I toss them with balsamic vinegar and olive oil, baked them in the oven and then sear them to crispy perfection all is right in the world. And when I thought this couldn’t be much better I tossed them with juicy chicken, sweet cranberries and tangy goat cheese. All I have to say is…. I AM IN LOVE with this Cranberry Chicken with Roasted Brussel Sprouts Recipe and I know you will be too!
Quick Note: Other than the brussel sprout’s brief visit in the oven this is a ONE PAN DISH! Hooray for minimal dishes!!!!
- 4 cups Brussel Sprouts halved
- 1 tablespoon Balsamic Vinegar
- 2 tablespoon olive oil
- 1 teaspoon Garlic Powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 boneless chicken breats
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cloves minced garlic
- 1/2 cup Dried Cranberries
- 3 ounces Goat Cheese crumbled into small pieves
- Preheat oven to 400 degrees
- Slice the tough ends off the brussel sprouts and then slice in half. Toss in a medium sized bowl with olive oil, balsamic vinegar, garlic powder, kosher salt, and black pepper.
- Place on a large baking sheet and roast for 20 minutes in the oven stirring every 5-10 mins.
- While Sprouts are cooking, cut the chicken into bite sized pieces. In a medium sized bowl toss the chicken, with the olive oil, salt and pepper together. Then cook in a large fry pan on medium/high heat stirring occasionally until fully cooked.
- Turn pan down to low, add in dried cranberries, chopped garlic and the finished brussel sprouts. Cook on low heat for an additional 5 minutes and then serve immediately.
- Serve with crumbled goat cheese on top.
