Sheet Pan Chicken with Brussels Sprouts and Cranberries

Ingredients

• 4 boneless, skinless chicken breasts

• 1 lb Brussels sprouts, trimmed and halved

• ½ cup fresh or dried cranberries

• 3 tbsp olive oil

• 1 tbsp maple syrup (optional for sweetness)

• 1 tsp garlic powder

• 1 tsp paprika

• Salt and black pepper, to taste

• Optional garnish: chopped parsley or toasted pecans

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment.

2. In a large bowl, toss Brussels sprouts with 2 tbsp olive oil, garlic powder, paprika, salt, and pepper. Spread on the baking sheet.

3. Rub chicken breasts with 1 tbsp olive oil, salt, pepper, and paprika. Place on the baking sheet with Brussels sprouts.

4. Roast 20–25 minutes, until chicken is cooked through (165°F/74°C) and Brussels sprouts are tender.

5. During the last 5 minutes, sprinkle cranberries over the pan; drizzle with maple syrup if using.

6. Remove from oven, garnish with parsley or pecans, and serve warm.