Chicken Sweet Potato Bake

Ingredients

• 2 Tbsp plus one tsp olive oil, divided
• 2 lbs boneless skinless chicken breasts
• salt and pepper to taste
• 1/2 onion, chopped
• 2 medium sweet potatoes, peeled and cubed
• 1 lb brussels sprouts, trimmed and quartered
• 3 cloves garlic, minced
• 2 tsp fresh thyme leaves
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 cup chicken broth, divided
• 4 cups wild rice
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds

Preparation

1. Preheat oven to 350°. Use 1 teaspoon of olive oil to grease a 9"-x-13" baking dish. Season chicken with salt and pepper. Prepare rice to package instructions while other ingredients are cooking.
2. Heat a large, deep skillet or dutch oven to medium-high heat. Add 1 tablespoon oil. Place chicken breasts in pan and cook for about 8 minutes for each side or until an internal temperature of 165˚F is reached. Allow chicken to rest on a cutting board for 10 minutes, then slice into 1” pieces.
3. Using same pan on stovetop add another tablespoon of oil and cook onion, sweet potatoes, Brussels sprouts, garlic, thyme, paprika, and cumin over medium heat until softened (about 5 minutes). Add salt and pepper to taste. Add 1/4 cup of the broth and cover. Allow mixture to simmer for 5 minutes.
4. Add cooked rice to bottom of casserole pan. Sprinkle with salt and pepper to taste. Add chicken, cooked vegetables, and cranberries. Toss lightly to combine. Pour in remaining chicken broth and top with almonds. Bake for 15-18 minutes as almonds are just beginning to toast.