Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1" pieces.
Heat another tablespoon oil over medium heat. Add onion, sweet potatoes, Brussels sprouts, garlic, thyme, paprika, and cumin. Season with salt and pepper and cook until softened, 5 minutes. Add 1/4 cup broth, bring to a simmer, and cook, covered, 5 minutes.
Place cooked rice in a large baking dish and season with salt and pepper. Stir in chicken, cranberries, cooked vegetables, and remaining 1/4 cup broth. Top with almonds and bake until dish is hot and almonds are toasted, 15 to 18 m
Tenderize chicken breast. Season with tones chicken seasoning.
Peel, dice sweet potatoes, Brussels sprouts. Apple. Season in bowl with oil, 4 seasonings listed.
Place vegetables in black basket, sprayed with olive oil.
Place chicken breast on wire rack on top of vegetables.
Cook on broil for 15 minutes
Remove chicken breast, dice into 1” cubes.
Remove vegetable basket, place rice, chicken broth in large white insert. Add everything else. Top with cranberries and almonds. Cook on ‘bake’ - 375° for 15-18 minutes, until sweet potatoes are soft, rice has absorbed broth.
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|Serving Size: 1 Serving (1084g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 907 (54%)|
|Amt Per Serving||% DV|
|Total Fat 100.8g||134 %|
|Saturated Fat 40.3g||201 %|
|Monounsaturated Fat 38.4g|
|Polyunsanturated Fat 14.8g|
|Cholesterol 467.9mg||144 %|
|Sodium 873.9mg||30 %|
|Potassium 2823.1mg||74 %|
|Total Carbohydrate 72.3g||21 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 67.2g|
|Protein 123.1g||176 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1693
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