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Cranberry Rosemary Chicken
Cranberry Rosemary Chicken is a fun, flavorful dinner idea with holiday flair. This easy dinner recipe is quick enough to enjoy on a busy weeknight and even elegant enough for a Christmas Dinner Party. This recipe is Paleo, dairy free, gluten free, grain free with Whole 30 options.
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Servings: 4
Calories: 746kcal
Ingredients
Cranberry Rosemary Chicken
- 3 Lbs Boneless Skinless Chicken Breasts (4-6 breasts)
- 2-3 Tablespoons Thrive Culinary Algae Oil
- Salt/Pepper
- 2 Cups Fresh Cranberries
- 2 Large Sprigs Rosemary (remove stems, chop rosemary)
Sauce
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Thrive Culinary Algae Oil
- 1/3 Cup White Wine
- 2 Garlic Cloves (grated)
- Salt/Pepper (to taste)
Instructions
- Preheat oven to 425ºF
- Grease bottom of 9x13 dish. Heat 2-3 Tablespoons oil in frying pan over high heat. Brown chicken breasts and transfer to roasting dish.
- Salt and pepper chicken. Add cranberries and rosemary to roasting dish.
- Mix sauce ingredients and drizzle over the chicken. Cover roasting dish with foil.
- Bake for 20 minutes. Check internal temp of thickest breast (should be about 140ºF) Bake uncovered 10-15 more minutes or until internal temp reaches 165ºF.
- Slice chicken, top with cranberries, rosemary and liquid from roasting dish. Serve with rice, pasta or vegetables.
Notes
Whole30 option: Omit maple syrup and use fresh orange juice in place of white wine.
**Use a roasting dish with high sides or place a rimmed baking sheet underneath while in oven to prevent liquid from bubbling over**
Nutrition
Calories: 746kcal | Carbohydrates: 14g | Protein: 103g | Sodium: 256mg | Sugar: 11g
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