Description

Hey there, friend! Beau from Feastical here. Can we talk about the eternal Sunday struggle? The fridge is staring back at you, empty containers stacked in the sink, and the thought of another sad desk lunch makes you want to order takeout. I get it—I’ve been there more times than I’ve accidentally salted my coffee (tragic, truly).

Ingredients

Scale

Cranberry Chicken

4 boneless, skinless chicken thighs
½ cup sugar-free cranberry sauce (monk fruit or erythritol sweetened)
1 tbsp olive oil (or avocado oil)
1 tsp garlic powder
Salt & pepper, to taste

Roasted Broccoli

4 cups broccoli florets
1 tbsp olive oil
½ tsp garlic powder
Salt & pepper, to taste

Cauliflower Mash

1 large head cauliflower, cut into florets & steamed
2 tbsp butter
2 tbsp cream cheese, softened
Salt & pepper, to taste

Instructions

1. Prep the oven
Preheat oven to 400°F (200°C). Pat chicken thighs dry with a paper towel. Season with salt, pepper, and garlic powder.

2. Glaze the chicken
Place chicken in a baking dish. Spread cranberry sauce over each piece. Roast for 25–30 minutes, until cooked through (165°F / 74°C internal temp) and glaze is caramelized.

3. Roast the broccoli
Toss broccoli florets with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet. Roast for 15–20 minutes until golden and crisp.

4. Make the mash
Steam cauliflower until fork-tender. Press dry with a clean towel to remove moisture. Blend with butter, cream cheese, salt, and pepper until silky smooth.

5. Assemble
Divide cauliflower mash, roasted broccoli, and cranberry chicken into 4 containers. Spoon any extra glaze over the chicken.

Notes

Dry your cauliflower well for creamy mash, not watery soup.
Add herbs like rosemary or thyme to the cranberry sauce for a holiday twist.
Spice it up with a dash of chili flakes in the glaze.
Swap proteins: Try with pork chops or turkey cutlets.

Nutrition

Calories: 430 Cal Per Serving
Fat: 28g
Protein: 30g