Harvest Chicken Bake
1 tbsp. extra-virgin olive oil
2 lbs boneless skinless chicken breasts
Freshly ground black pepper
1/2 onion, chopped
2 medium sweet potatoes, peeled and cut into small cubes
1 lb brussels sprouts, trimmed and quartered
2 cloves garlic, minced
2 tsp thyme
1 tsp. paprika
1/2 tsp. ground cumin
1/2 c. low-sodium chicken broth, divided
4 cups of microwavable brown rice
1/2 c. dried cranberries
1/4 c. sliced almonds
- Preheat oven to 350° and grease a 9″-x-13″ baking dish with cooking spray. In a large, deep skillet over medium-high heat spray with cooking spray and then add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces.
- Heat 1 Tbsp tablespoon oil over medium heat. Add onion, sweet potatoes, Brussels sprouts, garlic, thyme, paprika, and cumin. Season with salt and pepper and cook until softened, 5 minutes. Add 1/4 cup broth, bring to a simmer, and cook, covered, 5 minutes.
- Place cooked rice in a large baking dish and season with salt and pepper. Stir in chicken, cranberries, cooked vegetables, and remaining 1/4 cup broth. Top with almonds and bake until dish is hot and almonds are toasted, 15 to 18 minutes.
You can use wild rice in place of the brown rice, but for time's sake I like the easy microwavable rice!