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Holiday Recipes #3: Cranberry Chicken + Brussel Sprouts

MERRY CHRISTMAS! Today's recipe is bringing you ALL the Christmas.


In honor of December being an EPIC month of holidays, I've decided to dedicate this month-long challenge to new Holiday-inspired recipes. Some may be food related, while others will be holiday treats + sweets.


Recipe #3 = Cranberry Chicken



What You'll Need:

12 oz. Chicken

1/3 Cup Cranberries

2 Tbsp Olive Oil

2 Tbsp Soy Sauce or Coconut Aminos

2 Tbsp Maple Syrup

1/4 Cup Balsamic Vinegar

1/4 Tsp Himalayan Salt

1 1/2 Tbsp Garlic, Minced

Thyme

Rosemary


Marinade Instructions:

  1. Blend together 1/2 Cup of the Cranberries, Olive Oil, Soy Sauce, Maple Syrup, Balsamic Vinegar, Salt and Garlic in a food processor or high powered blender.

  2. Pour over the chicken, coat evenly and let sit marinading in the fridge overnight. 20-24 hours is recommended.


Cranberry Chicken Instructions:

  1. Remove the chicken from the fridge.

  2. Preheat the oven to 375 and grease a baking sheet. Add the chicken to the baking sheet and pour the marinade over.

  3. Add the extra cranberries and springs of thyme and rosemary. Spread out evenly around the chicken to give it pops of red and green.

  4. Bake for 22-35 minutes depending on the size of your chicken pieces. (Full breasts = 30-35 minutes; 1-2 inch cubes = 22-28 minutes)

  5. After fully cooked, remove from the oven and serve with Thyme and/or Rosemary for garnish.


Brussel Sprouts Instructions:

  1. Wash and halve the Brussel sprouts.

  2. Add them to a large mixing bowl and toss with olive oil and your choice of seasoning. I use salt and pepper.

  3. Put in the air fryer for 14-16 minutes on air crisp (390 degrees).

  4. Once done, leave in the air fryer for 3-5 minutes to cool and serve with the cranberry marinade sauce on the side.