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Post by Shoshanna on Oct 10, 2021 18:47:03 GMT -5
Easy Harvest Chicken Casserole Prep Time 10 Minutes Cook Time 45 Minutes Serves 6 Ingredients ▢2 Tbsp Avocado Oil divided ▢2 lb Boneless Skinless Chicken Breasts cut into bite-sized pieces ▢Kosher salt and pepper, to taste ▢1 Small Onion diced, white or purple ▢2 Medium Sweet Potatoes peeled and cut into bite-sized cubes ▢1 lb Brussels Sprouts trimmed and quartered ▢2 Garlic Cloves minced ▢1 Tsp Smoked Paprika ▢½ Tsp Ground Cumin ▢½ Cup Low-sodium chicken broth ▢⅓ Cup Dried Cranberries ▢½ Cup Shredded Sharp Cheddar Optional Topping ▢Sliced Green onions ▢Pumpkin Seeds ▢Chopped Parsley Instructions Preheat your oven to 375F. Combine sweet potatoes together with Brussels sprouts, garlic, paprika, and cumin into a 9″-x-13″ baking dish. Drizzle with half of the avocado oil and season with salt and pepper to taste. Toss well to get it coated on all sides; pour over the broth and cover the dish with aluminum foil. Place in the preheated oven and bake until veggies are fork-tender, about 40-45 minutes. Meanwhile, heat the remaining tbsp of oil in a large skillet or pan, over medium-high heat. Add chicken and season with salt and pepper to taste. Sear until golden brown on the sides, and almost cooked through, 3-4 minutes in total. Once the veggies are done, stir in the chicken pieces and cranberries; Sprinkle with cheese and return the dish, uncovered, to the oven. Continue to bake for 10-12 more minutes, or until chicken is cooked through and cheese is melted. Enjoy while hot! Notes Chicken: you may use boneless chicken thighs use any of your favorite veggies link
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