2lbBoneless Skinless Chicken Breastscut into bite-sized pieces
Kosher salt and pepper, to taste
1Small Oniondiced, white or purple
2MediumSweet Potatoespeeled and cut into bite-sized cubes
1lbBrussels Sproutstrimmed and quartered
½CupLow-sodium chicken broth
½CupShredded Sharp Cheddar
Sliced Green onions
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!
note: this recipe was remade and updated on 3-15-2021. Since some complained about veggies not being done. 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.