Easy Harvest chicken casserole recipe
A healthy one-pan easy dinner recipe made with chunks of chicken breast, Brussel sprouts, sweet potatoes, and all the feel-good fall flavors.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
- 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 divided
- ⅓ Cup Dried Cranberries
- ½ Cup Shredded Sharp Cheddar
- Sliced Green onions
- Pumpkin Seeds
- Chopped Parsley
Preheat your oven to 350F.
Heat 1 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.
Meanwhile, combine sweet potatoes together with Brussels sprouts, onions, garlic, paprika and cumin into a 9"-x-13" baking dish.
Drizzle with remaining avocado oil and season with salt and pepper to taste. Toss well to get it coated on all sides. Top with chicken pieces and pour over the broth.
Place in the preheated oven and bake until veggies are fork-tender, about 30-40 minutes.
Stir in cranberries, and sprinkle with cheese. return to the oven and continue to bake until cheese is melted. About 5 more minutes.
Enjoy while hot!
Calories: 361kcal | Carbohydrates: 30g | Protein: 39g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 99mg | Sodium: 301mg | Potassium: 1165mg | Fiber: 6g | Sugar: 10g | Vitamin A: 11487IU | Vitamin C: 70mg | Calcium: 107mg | Iron: 2mg