Orange & Cranberry Chicken Sheet Pan Meal!

Heat a skillet over medium heat. Add oil + chicken. Cook the chicken for 2-3 minutes on each side, until the outside is crispy. Remove and set aside (it doesn’t need to be cooked all the way through yet). Add the chicken broth, orange juice, orange zest, cranberries, sliced orange, garlic, salt, apple cider vinegar and maple syrup to the pan. Bring to a simmer and cook for about 8 minutes. You’ll want the cranberries have to soften and the sauce to get thick. While this cooks, preheat your oven to 400F. Dice the sweet potatoes small + add the oil and salt. Thinly slice the Brussels sprouts + add the oil, salt, and garlic. Add to a sheet pan lined with parchment paper. Then add the chicken + pour the cranberry orange sauce on top. Bake for 30 minutes at 400F, until the internal temp of the chicken is 165F and then Brussels sprouts are crispy + the sweet potatoes are soft. Remove and enjoy!