This Mediterranean Honey Cranberry Chicken is a vibrant, high-protein dinner recipe that combines sweet, savory, and herbaceous flavors in one easy sheet pan meal. Juicy oven-roasted chicken breasts are glazed with a sticky honey-cranberry sauce, then topped with fresh rosemary and thyme. The dish is surrounded by roasted Brussels sprouts, sweet potatoes, and crunchy walnuts—creating a wholesome, antioxidant-rich Mediterranean-inspired meal that’s perfect for weeknight dinners, holiday gatherings, or healthy meal prep.

This recipe is ideal for those searching for healthy dinner recipes, easy sheet pan meals, high-protein low-carb recipes, Mediterranean diet meals, and clean eating dinner ideas.

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
2 tablespoons olive oil

For the Honey Cranberry Glaze:

1 cup fresh or frozen cranberries
3 tablespoons raw honey
2 tablespoons balsamic vinegar
2 cloves garlic (minced)
½ cup low-sodium chicken broth
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice

For the Roasted Vegetables:

2 cups Brussels sprouts (halved)
2 medium sweet potatoes (cubed)
½ cup walnuts
2 tablespoons olive oil
Salt & pepper to taste

Garnish:

Fresh rosemary sprigs
Fresh thyme

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 400°F (200°C). Line a large baking sheet or roasting pan with parchment paper.

Step 2: Season the Chicken

Pat chicken dry. Rub with olive oil, salt, pepper, smoked paprika, garlic powder, and oregano.

Step 3: Prepare the Vegetables

In a bowl, toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper. Spread them evenly on the baking sheet.

Step 4: Make the Honey Cranberry Sauce

In a saucepan over medium heat, combine cranberries, honey, balsamic vinegar, garlic, chicken broth, Dijon mustard, and lemon juice.
Simmer for 8–10 minutes until cranberries burst and sauce thickens slightly.

Step 5: Assemble

Place seasoned chicken on the sheet pan among vegetables. Spoon cranberry glaze generously over each piece.

Step 6: Roast

Bake for 25–30 minutes or until chicken reaches an internal temperature of 165°F (74°C). Add walnuts during the last 8 minutes to toast lightly.

Step 7: Garnish & Serve

Top with fresh rosemary and thyme. Serve warm.

Nutrition Benefits (High-Value Health Keywords)

High-protein meal prep recipe
Rich in antioxidants (cranberries + Brussels sprouts)
Supports heart health (Mediterranean diet)
Naturally gluten-free dinner option
Clean eating friendly
Balanced macros for weight management

Frequently Asked Questions (FAQ)

1. Can I make this recipe keto-friendly?

Yes. Replace sweet potatoes with zucchini or cauliflower and use a sugar-free honey substitute for a low-carb Mediterranean chicken recipe.

2. Can I use chicken thighs instead of breasts?

Absolutely. Bone-in, skin-on thighs work great and add more flavor. Adjust cooking time to 35–40 minutes.

3. Is this good for meal prep?

Yes! Store in airtight containers for up to 4 days. This is a great healthy meal prep chicken recipe for busy professionals.

4. Can I use dried cranberries?

Fresh or frozen cranberries work best for the sauce texture. If using dried cranberries, soak them first and reduce added honey.

5. What side dishes pair well?

Quinoa salad
Cauliflower rice
Mediterranean couscous
Garlic roasted asparagus

6. How do I make the glaze thicker?

Simmer longer or add ½ teaspoon cornstarch mixed with water for a thicker gourmet-style cranberry reduction sauce.

Storage & Reheating

Refrigerate: Up to 4 days
Freeze: Up to 2 months
Reheat: Oven at 350°F for 10–15 minutes or microwave in 60-second intervals

Pro Cooking Tips

Sear chicken in a skillet for 2–3 minutes before baking for extra caramelization.
Add feta cheese for a true Mediterranean flavor boost.
For holiday presentation, garnish with pomegranate seeds.