Cranberry-Orange Glazed Chicken with Broccolini

Ingredients

• 12 oz (340 g) sweet potato, peeled and diced
• 3 1/2 tbsp (50 ml) olive oil
• 1 1/3 cups (133 g) cranberries, fresh or frozen
• 1/2 cup (120 ml) fresh orange juice
• 3 tbsp (38 g) granulated 1:1 sweetener
• 1 tsp (1 g) fresh thyme leaves
• 24 oz (680 g) chicken breast, sliced horizontally into thin cutlets
• 3/4 tsp (5 g) fine sea salt and black pepper
• 21 oz (600 g) broccolini, trimmed
• 2 tsp (4 g) orange zest

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Method

1. Heat the oven to 425°F (220°C). Coat the sweet potato with 1 tablespoon of oil, spread it over a parchment-lined sheet and roast 25 minutes, until tender. Simmer the cranberries with the orange juice, sweetener and thyme for 8 minutes, until they burst and the pan is syrupy.
2. Season the chicken with the salt and pepper, coat it in 1 tablespoon of the oil and roast in a 9x13-inch (23x33cm) roasting pan for 12 minutes, until opaque. Brush with the glaze, add the broccolini tossed in the remaining oil and roast 6 minutes more, until the chicken reaches 165°F (74°C).
3. Toss the broccolini and sweet potato with the orange zest and serve with the chicken and any glaze from the pan.