Chicken w/ Cranberry-Orange Balsamic Sauce & Brussels Sprouts && Mushrooms

 

Now that the Holiday season is in full effect (I mean Christmas is literally in 2 and half weeks), I wanted to do stay in the realm of holiday ingredients. You could say I'm biased when it comes to cranberries with their tart yet sweet flavor, so I stuck with that as my primary ingredient. 

I was inspired by a recipe I found in my mom's old recipe drawer from the cookbook, Chicken, Easy and Delicious Recipes (Good Housekeeping Cookbook), which sounds a little bit dated but I dared to page through. 

Ingredients

    1/2 Container of Brussels Sprouts

    3 Large Mushrooms (I used white mushrooms)

    1 tablespoon plus teaspoon Olive Oil 

    1 teaspoon salt

    1/4 teaspoon ground black pepper

    1 teaspoon poultry seasoning

    1/2 garlic powder

    1/2 onion powder

    3 Boneless Chicken Thighs 

    2 Cups of Cranberries

    1/2 teaspoon of Orange Zest

    3/4 Water

    1/4 Dark Brown Sugar

    1/4 Balsamic Vinegar

Directions

Preheat your oven to 425 degrees.

Chop Brussel Sprouts and mushrooms into thin slices and toss in olive oil, salt, and pepper. Place on a baking sheet and cook in the oven for 20 minutes. 

Season chicken thighs with poultry seasoning, salt, pepper, garlic powder, onion powder. I let it marinate for 15-30 minutes and then pan-fried 6-10 minutes on each side or until thoroughly cooked.

For the sauce, combine water, cranberries, brown sugar, balsamic vinegar in a pot bring to a simmer. Once the sauce thickens, add orange zest and stir. 

Serve chicken with sauce and Brussels sprouts and mushrooms. 

This meal was light but so delicious and a good segue meal between Thanksgiving and Christmas. It still gave me a little bit of holiday cheer while also being more on the healthy side. Lord knows I can't wait to eat more dressing with cranberry sauce but I also didn't want to get tired of it before Christmas 😂

Leave your comments and see you in the next post!