Cranberry Rosemary Chicken Recipe

by Kendriyana Wilson

Recipe Ingredients

• 1 Cup Fresh Cranberries
• 2 TBSP avocado oil
• 2 TBSP coconut aminos
• 2 TBSP maple syrup
• 3 Cloves Garlic
• Fresh Rosemary Leaves
• 1/4 Cup Dry White Wine
• 4 Thin Sliced Chicken Breast
• Salt
• Pepper

Recipe Directions

1. Add ⅓ cup fresh cranberries, 2 tablespoons olive oil, 2 tablespoons coconut aminos, 2 tablespoons maple syrup, 3 cloves garlic, fresh rosemary leaves, salt, pepper, garlic powder, paprika and ¼ cup dry white wine to food processor or blender. Blend or pulse ingredients together until fully combined into smooth marinade.
2. Place 4 chicken breasts in a freezer bag and allow chicken to marinade for at least 30 minutes but no more than 24 hours.
3. Remove chicken from refrigerator and set aside.
4. Preheat the oven to 375 degrees Fahrenheit.
5. Heat 2 tbsp of olive oil in a large skillet on medium heat. Once heated add chicken along with marinade to the skillet and cook for 3 minutes per side.
6. Once both sides of chicken are browned, add in 1/2 cup fresh cranberries and 3 sprigs of rosemary to the pan and add pan to your preheated oven.
7. Cook your chicken for an additional 20-25 minutes in the oven.
8. Remove chicken from the oven and allow it to sit for 5-10 minutes before serving.

Enjoy!