Cranberry Glazed Chicken Tenderloin

Ingredients:

• 1.5–2 lb chicken tenderloins
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• For the Cranberry Glaze
• 1 cup fresh or frozen cranberries
• ½ cup sugar or honey
• ½ cup chicken broth
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• ¼ tsp ground cinnamon
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pat chicken dry, rub with olive oil, and season with salt, pepper, garlic powder, onion powder, and thyme.
3. Heat an oven-safe skillet over medium-high heat and sear chicken 2–3 minutes per side until golden.
4. In a saucepan, combine cranberries, sugar (or honey), chicken broth, balsamic vinegar, Dijon mustard, cinnamon, salt, and pepper. Simmer 10–15 minutes until cranberries burst and glaze thickens.
5. Pour half of the glaze over the chicken and transfer skillet to the oven. Roast 10–15 minutes, basting once, until chicken reaches 165°F (74°C).
6. Rest 5 minutes, then serve with remaining warm glaze.