2 tbsp.extra-virgin olive oil, plus more for baking dish
2 lb.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
1 tsp.dried thyme
1/4 c.low-sodium chicken broth
6 c.cooked wild rice
1/2 c.dried cranberries
1/2 c.sliced almonds
- Preheat oven to 350o 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.
- Let cool 5 minutes before serving.