Easy Fall Harvest Chicken Bake

Ingredients

• 4 tablespoons olive oil

• 2 pounds chicken cutlets

• Salt and pepper

• 1/2 onion chopped

• 2 sweet potatoes peeled cubed

• 1 pound brussels sprouts trimmed quartered

• 1 garlic clove minced

• Fresh thyme

• 1 teaspoon paprika

• 1/2 teaspoon cumin

• 1 cup chicken broth

• 2 boxes wild rice mix prepared according to package directions 6 oz

• 1 cup dried cranberries

• 1/2 cup sliced almonds

Directions

1. Heat 2 tablespoons of olive oil in a large skillet, season the chicken with salt and pepper, and sear the until golden and cooked through on both sides. Remove and let cool and slice the chicken into bite size pieces.

2. To the same skillet heat remaining olive oil and add the onion, sweet potatoes and brussels sprouts, and garlic. Stir to combine and add in the thyme, paprika and cumin. Season with salt and pepper and saute everything for about 5 minutes.

3. Add 1/2 cup chicken broth, bring to a bubble, reduce heat, cover, and simmer for about 10-15 minutes or until the potatoes are fork tender.

4. Add the rice to a prepared 9x13 baking dish. Stir in the chicken followed by the vegetables, and cranberries. Pour remaining broth over top. Top with almonds and bake at 375 degrees for about 20 minutes.