Cranberry balsamic chicken breasts with roasted vegetables. A healthy dinner recipe that uses up leftover cranberry sauce!

Cranberry Balsamic Chicken with Roasted Vegetables

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 3 servings
Author Randa Derkson


  • 3 chicken breasts
  • 2 cups sliced Brussels sprouts
  • 1 yam cubed
  • 1 medium Red onion chopped
  • 3 slices of bacon diced
  • 1/2 cup carrots chopped
  • salt
  • pepper
  • 2 tbsps olive oil

Cranberry Balsamic Sauce

  • 1/2 cup balsamic vinaigrette
  • 3 tbsps cranberry sauce
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp pepper


Preheat oven to 375F

  • Grease a casserole dish with olive oil and add the chicken breasts. Optional: make three slits in each breast so the sauce soaks in.
  • Arrange all the chopped vegetables around the chicken.
  • In a separate bowl mix together the sauce cranberry balsamic sauce ingredients: olive oil, cranberry sauce, balsamic vinegar, salt and pepper.
  • Pour the cranberry balsamic sauce over the chicken and vegetables and drizzle with a little extra olive oil.
  • Bake for 45-50 minutes, or until chicken is done.