1 pkg chicken tenderloins or breasts
1 tbsp peanut oil
3 tbsp orange juice
3 tbsp apple cider
1/2 tsp black pepper
1 pinch salt
1 tsp Chinese five spice
4 limes, zested and juiced
1 tsp grated or pasted ginger
2 tsp soy sauce
1/2 bag fresh or frozen cranberries
Suggested sides: Roasted winter vegetables, sweet potatoes, or salad
Mix all the marinade ingredients in an oven-safe baking dish. Stir with a fork until you have a salad-dressing like marinade. Open your chicken and place each piece in the marinade with a fork or tongs. Place half the bag of cranberries on top and garnish with lime slices if desired. You may set the chicken in the fridge for four to six hours, or overnight. When you are ready to make your chicken, pre-heat oven to 350 F, and prepare your vegetables for roasting by cutting and seasoning them.
They can go in the oven at the same time. I chose Brussels sprouts and parsnips. Chose whatever you have on hand and I'm sure it will be good!
Before baking, drain about half the marinade out of the baking dish, leaving all the solids and the berries. Bake for around one hour, until chicken is thoroughly cooked all the way through. Plate with vegetables and chicken, with some of the cooked berries on top.