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Chicken, Sweet Potato, and Brussels Sprouts Wild Rice Bake: A Wholesome One-Pan Meal You’ll Love

Whip up a flavorful Chicken, Sweet Potato, and Brussels Sprouts Wild Rice Bake for a healthy, easy one-pan meal.

Ingredients

Scale
  • 2 tablespoonsextra-virgin olive oil, divided (plus more for greasing the baking dish)
  • 2pounds boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • ½onion, chopped
  • 2medium sweet potatoes, peeled and diced into small cubes
  • 1pound Brussels sprouts
  • 2cloves garlic, minced
  • 2 teaspoonsfresh thyme leaves
  • 1 teaspoonpaprika
  • ½ teaspoonground cumin
  • ½ cuplow-sodium chicken broth, divided
  • 6 cupscooked wild rice
  • ½ cupdried cranberries
  • ½ cupsliced almonds

Instructions

  1. 1. Preheat the Oven:
  2. Preheat your oven to 350°F (175°C). Grease a 9″x13″ baking dish with olive oil.
  3. 2. Cook the Chicken:
  4. In a large, deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook the chicken for about 8 minutes per side until golden brown and fully cooked through. Once cooked, let the chicken rest for 10 minutes before cutting it into 1-inch pieces.
  5. 3. Cook the Vegetables:
  6. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, sweet potatoes, Brussels sprouts, garlic, thyme, paprika, and cumin. Season with salt and pepper to taste. Cook for about 5 minutes, or until the vegetables begin to soften. Add ¼ cup of chicken broth and bring the mixture to a simmer. Cover and cook for an additional 5 minutes until the vegetables are tender.
  7. 4. Assemble the Dish:
  8. Place the cooked wild rice into the greased baking dish. Season the rice with salt and pepper. Stir in the cooked chicken, cranberries, and the cooked vegetables. Pour the remaining ¼ cup of chicken broth over the mixture and stir gently to combine everything.
  9. 5. Bake:
  10. Top the dish with sliced almonds and transfer the baking dish to the preheated oven. Bake for 15-18 minutes, or until the dish is heated through and the almonds are toasted.
  11. 6. Serve:
  12. Once baked, remove from the oven and let it cool slightly before serving. Enjoy this flavorful, nutritious one-pan meal!
  • Author: Chef mia