Baked BBQ Chicken with Sweet Potato and Cranberries

Ingredients

1 medium sweet potato

3 medium carrots, peeled

1 medium apple, peeled and cored

½ medium sweet onion

2 (5 ounce) skinless, boneless chicken breast halves

2 tablespoons barbecue sauce

1 cup dried cranberries

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.

Pierce sweet potato several times with a fork, then cut in half. Place in a microwave-safe dish; pour in about 1/2 inch of water. Microwave on high for 10 minutes.

Meanwhile, chop carrots, apple, and onion; arrange in the bottom of the prepared baking dish.

Brush barbecue sauce on both sides of the chicken breasts and lay atop the vegetables.

Remove sweet potato from the microwave. Peel and discard skin. Cut sweet potato into large chunks; scatter into the baking dish. Sprinkle cranberries over top.

Bake in the preheated oven until chicken is tender and no longer pink in the center, 45 to 55 minutes. Remove from the oven and allow to cool for 5 minutes before serving.

Description

This is an easy recipe and a complete meal in one dish.

Servings

2

Notes

This went together quickly, and it was nice to have all in one dish. The recipe doesn't call for salt and pepper, but I would add it the next time I make it. The chicken was very juicy. The peel comes right off the sweet potato. We love sweet potato so next time, I might use two.

Source

allrecipes