Autumn is here and the warm, comfort food cravings are definitely on the rise. With being well settled into fall quarter/semester, schedules start to get pretty busy and cooking can sometimes be a bit of an afterthought. Give your family and yourself a boost with this fall-inspired dish that leaves you full, nourished and satisfied. I got the chance to make it on Sunday, and have been grateful for the leftovers for a quick lunch or dinner. Feel free to experiment with the wonderful array of vegetables in season now too! The recipe calls for sweet potatoes and brussels sprouts, but I even tried it with butternut squash and kale.
Makes: 8 Servings
- 2 Tbsp. Extra-Virgin Olive Oil
- 2 lb. Boneless Skinless Chicken Breasts
- 1/2 Onion, Chopped
- 2 Medium Sweet Potatoes, peeled & cut into small cubes
- 1 lb. Brussels Sprouts, trimmed & quartered
- 1/4 Cup Low-Sodium Chicken Broth
- 6 Cup Wild Rice
- 1/2 Cup Dried Cranberries
- 1/2 Cup Sliced Almonds
- 1 tsp. Dried Thyme
- 1/2 tsp. Paprika
- Kosher Salt & Pepper
- Preheat oven to 350 degrees and grease a 9″X 13″ baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces.
- Heat remaining tablespoon oil over medium heat. Add onion, sweet potatoes, and Brussels sprouts and season with thyme, paprika, salt and pepper. cook until softened, 5 minutes. Add broth, bring to a simmer, and cook, covered, 5 minutes.
- Stir in cooked rice, chicken, and cranberries. Transfer mixture to baking dish, top with almonds, and bake 20 minutes.
Nutritional Info: Calories 378 / Carbs 47 g / Fat 10
g / Protein 30 g / Sodium 139 mg / Sugars 13 g / Fiber 6 g