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 per 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 brussel
sprouts. Season with thyme, paprika, salt and
pepper. Saute until vegetables are slightly
softened, about 5 minutes. Add chicken broth,
bring to a simmer, and cover for an additional
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.
0 Out of 5 from
You can add this Healthy Chicken Casserole recipe to your own private DesktopCookbook.