6. Healthy Chicken Casserole
- Preheat the oven to 350º and grease a 9x13 baking dish.
- Heat 1 tablespoon of olive oil in a large skillet. Season chicken all over with kosher salt and pepper. Add chicken to skillet and cook for 6-8 minutes per side until cooked through.
- Let stand for 10 minutes, then cut each breast into bite-sized pieces.
- In a large high-sided skillet over medium heat, heat oil. Add 1/2 chopped onion, 2 medium peeled and cut sweet potatoes, and 1 lb. trimmed and quartered brussels sprouts. Season with 1 tablespoon dried thyme, 1/2 tablespoon paprika, kosher salt, and freshly ground black pepper. Sauté until vegetables are softened, about 5 minutes. Add 1/4 cup of chicken broth, bring to a simmer, and cover for another 5 minutes.
- Mix in 2 cups of wild rice, prepared chicken, and 1/2 cup of dried cranberries. Transfer mixture to a baking dish, top with 1/2 cup of sliced almonds, and bake for 20 minutes.
- Let cool 5 minutes and serve.
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