Bake: 20 min
Yield: 6-8 servings
** FAMILY OF 4, PLEASE CUT RECIPE IN HALF OR YOU WILL HAVE ENOUGH LEFTOVERS FOR A WEEK! 🙂
2 c. wild rice, cooked according to package instructions
2 tbsp. olive oil
1/2 onion, chopped
2 medium sweet potatoes, peeled and cut into small cubes
1 lb. brussels sprouts, trimmed and quartered
1 tsp. dried thyme
1/2 tsp. paprika
Freshly ground black pepper
1/4 c. chicken broth
2 lb. boneless, skinless chicken breast
1/2 c. dried cranberries
1/2 c. sliced almonds
Preheat oven to 350 and grease a 9X13 baking dish.
First, make chicken. Heat 1 tablespoon of olive oil in a large skillet. Season chicken all over with salt and pepper. Add chicken to skillet and cook for 6-8 minutes pre side, or until cooked through. Let rest for 10 minutes, then cut each breast into bite sized pieces.
In a large high sided skillet over medium heat, heat oil. Add onion, sweet potato and brussels sprouts. Season with thyme, paprika, salt and pepper. Sauté until vegetables are slightly softened, about 5 minutes. Add chicken broth, bring to a simmer, and cover for an additional 5 minutes.
Mix in prepared rice, prepared chicken and cranberries. Transfer mixture to baking dish, top with sliced almonds, and bake 20 minutes.
Let cool 5 minutes and serve.
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