Description
This one-pan chicken, sweet potato, and Brussels sprouts wild rice bake is a hearty, healthy meal that combines tender chicken, roasted vegetables, and nutty wild rice for a comforting dinner.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large sweet potato, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 cup wild rice blend (or wild rice mix)
- 2 cups chicken broth
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Optional: 1/4 cup dried cranberries or chopped pecans for topping
Instructions
- Preheat oven to 375°F (190°C).
- In a large baking dish or oven-safe skillet, combine the wild rice, chicken broth, minced garlic, thyme, rosemary, salt, and pepper. Stir well.
- Nestle the chicken pieces into the rice mixture, making sure they are mostly submerged.
- Arrange the sweet potato cubes and Brussels sprouts around the chicken on top of the rice.
- Drizzle everything with olive oil and season with additional salt and pepper.
- Cover the dish tightly with foil and bake for 40 minutes.
- Remove foil and bake for another 15-20 minutes, until rice is tender, chicken is cooked through, and vegetables are lightly browned.
- Optional: sprinkle with dried cranberries or pecans before serving.
- Let rest for 5 minutes, then fluff the rice and serve warm.
Notes
For a dairy-free version, omit butter if used; the olive oil keeps it moist. This dish stores well in the refrigerator for up to 4 days.
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 12g
- Carbohydrates: 45g
- Protein: 35g