Harvest Chicken Casserole

 


Ingredients

  • 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, onion, 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 22-25 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!


  • Some may like veggies on the crunchy side and some are well done. So we updated so the veggies are more on the done side.
  • avocado or olive oil
  • cover the dish with foil to ensure veggies are done.
  • Chicken: you may use boneless chicken thighs
  • use any of your favorite veggies












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