Leftover Cranberry Chicken Recipe

Keto Cranberry Chicken Salad Low Carb Holiday Lunch Idea

• Keto Chicken Salad Ideas
• Keto Cranberry Recipes
• Holiday Chicken Salad
• Keto Meal Prep Ideas
• Keto Cranberry Chicken Salad Recipe
• Healthy Holiday Leftover Recipes

• Here is the entire list of ingredients to make this easy salad recipe! Exact measurements are below within the printable recipe card. Prep Time: 15 minutes Cook Time: 0 minutes Servings: 6 Net Carbs:4 net carbs per serving Ingredients: Cans of chicken breast meat Celery chopped Chopped green onions Mayo Sour cream Mustard powder Chopped fresh dill

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• Servings: 6
• Estimated Reading Time: 4 mins

• Category: Lunch
• Total Time: 15 mins

People also askHow do you make cranberry sauce with chicken?Season chicken with salt and pepper. Sauté the shallot until fragrant, then add the cranberries, water, apple cider vinegar, and honey. Cook and reduce the sauce, smashing the cranberries so they burst, then stir in the ginger, salt, and allspice. Transfer the finished glaze to a bowl.Cranberry Chicken {30 Minute, One Pan Recipe} - Well Plated.comwellplated.comWhat are some healthy chicken recipes for weight loss?

Deeksha Tiwari

Servings: 6Estimated Reading Time: 4 minsCategory: LunchTotal Time: 15 mins

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WEBNov 11, 2023 · Heat the remaining tbsp of oil in an oven-proof skillet over medium heat. Add the marinated chicken and sear for 2-3 minutes per …

Rating: 5/5(2)
Total Time: 1 hr 55 minsCategory: Main CourseCalories: 267 per serving

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Cranberry Chicken {30 Minute, One Pan Recipe} Well …

WEBNov 11, 2015 · Sauté the shallot until fragrant, then add the cranberries, water, apple cider vinegar, and honey. Cook and reduce the sauce, …

Rating: 4/5(9)
Total Time: 30 minsCategory: Main CourseCalories: 399 per serving1. Remove the chicken from the refrigerator and place on a plate or tray. Sprinkle with salt and pepper and let come to room temperature while you prepare the glaze.
2. In a large, deep skillet, heat 1 tablespoon olive oil over medium high. Add the shallot and sauté until fragrant and beginning to brown, about 2 minutes. Add the cranberries, water, cider vinegar, and honey. Cook until the berries soften and begin to lose their shape, 5-8 minutes. Stir often so that the berries cook on all sides and much of the liquid cooks away. Once soft, roughly smash the berries with the back of a wooden spoon so that they burst, then stir in the ginger, salt, and allspice. The mixture will be very thick.
3. Transfer the cranberry glaze to a bowl. With a paper towel, carefully wipe the skillet clean, then heat the remaining 1 tablespoon olive oil over medium high. Once hot and shimmering, add the chicken thighs in a single layer, seasoning-side down. Let the chicken cook for 5-7 minutes undisturbed, until the first side is golden brown and does not stick to the pan. For the best browning, try not to move the chicken around in the pan as it cooks. Flip the chicken over, then cook it an additional 4-6 minutes, until the juices run clear and a meat thermometer inserted in the center reads 165 degrees F. Transfer the chicken to a serving plate and spoon the cranberry glaze over the top. Let rest 5 minutes, sprinkle with chopped fresh thyme, and serve with extra cranberry glaze for dipping.

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