Slice the tough ends off the brussel sprouts and then slice in half. Toss in a medium sized bowl with olive oil, balsamic vinegar, garlic powder, kosher salt, and black pepper.
Place on a large baking sheet and roast for 20 minutes in the oven stirring every 5-10 mins.
While Sprouts are cooking, cut the chicken into bite sized pieces. In a medium sized bowl toss the chicken, with the olive oil, salt and pepper together. Then cook in a large fry pan on medium/high heat stirring occasionally until fully cooked.
Turn pan down to low, add in dried cranberries, chopped garlic and the finished brussel sprouts. Cook on low heat for an additional 5 minutes and then serve immediately.