Sheet-Pan Cranberry-Glazed Chicken Breast

Name: Sheet-Pan Cranberry-Glazed Chicken Breast with Sage-Panko Topping, Green Beans and Roasted Sweet Potatoes
Total time: 33 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit(s) Chicken Breasts; 2 tbsp Cranberry Spread; 2 unit(s) Sweet Potato; 4 g Garlic Salt; 170 g Green Beans; 7 g Sage; 1 tbsp Butter*; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Sage-Panko Topping, Green Beans and Roasted Sweet Potatoes

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Calories

:

610 kcal

Protein

:

45g protein

Total

:

33 minutes

Difficulty

:

Medium

Family Friendly

Allergens:

Milk
Wheat
Egg
Fish
Mustard
Sulphites
Sesame
Crustaceans
Soy
Gluten
Tree nuts
May contain traces of allergens
Triticale
Peanuts

Ingredients: Chicken breasts • Sweet potato • Green beans • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Sage • Garlic salt (salt, garlic powder, silicon dioxide).

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2 unit(s)

Chicken Breasts

2 tbsp

Cranberry Spread

(May be present: Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)

2 unit(s)

Sweet Potato

4 g

Garlic Salt

(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

170 g

Green Beans

7 g

Sage

Not included in your delivery

1 tbsp

Butter*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition facts

Calories610 kcal

Fat21 g

Saturated Fat6 g

Carbohydrate62 g

Sugar18 g

Dietary Fiber8 g

Protein45 g

Cholesterol140 mg

Sodium920 mg

Trans Fat0.3 g

Potassium1400 mg

Calcium125 mg

Iron3.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Cut sweet potatoes into 1/2-inch wedges.
To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
Roast in the middle of the oven for 11-14 min.

2

Meanwhile, trim green beans.
Strip a few sage leaves from stems, then finely chop 1/2 tbsp (1 tbsp).
Pat chicken dry with paper towels. Season with half the garlic salt and pepper.

3

Once sweet potatoes have roasted for 11-14 min, add chicken to the baking sheet. Return to the middle of the oven and cook for 14-16 min, until sweet potatoes are tender and golden and chicken is cooked through.** (NOTE: For 4 servings, place chicken on a second parchment-lined baking sheet and cook in the bottom of the oven.)
Heat a large non-stick pan over medium.
When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
Add panko and chopped sage. Cook for 1-2 min, stirring often, until golden and fragrant.
Season with salt and pepper, then transfer to a plate.

4

Reheat the same pan to medium-high. Add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
Add 1 tbsp (2 tbsp) oil. Cook for 1 min, stirring often, until green beans are tender-crisp. Season with remaining garlic salt and pepper.

5

Once green beans are cooked, to a small microwavable bowl, add cranberry spread. Cook in the microwave in 30 sec intervals, until melted. (TIP: If you don't have a microwave, heat in a small pot over medium.)
Set aside.