Ingredients:
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound sweet potatoes, peeled and cubed
- 1 pound Brussels sprouts, trimmed and quartered
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup low-sodium chicken broth
- 1/2 cup dried cranberries
- 1/2 cup shredded sharp cheddar cheese
- Salt and pepper to taste
- 1/4 cup chopped fresh herbs (e.g., thyme, rosemary)
- 1/4 cup crumbled feta cheese
Instructions:
- Preheat oven: Preheat oven to 375°F (190°C).
- Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Set aside.
- Prepare vegetables: In a large bowl, combine sweet potatoes, Brussels sprouts, onion, garlic, paprika, cumin, and cayenne pepper (if using). Toss with olive oil, salt, and pepper.
- Assemble dish: Spread the vegetable mixture in a 9x13 inch baking dish. Top with the cooked chicken and dried cranberries. Pour chicken broth over the top.
- Bake: Cover the dish with foil and bake for 30-35 minutes, or until vegetables are tender. Uncover and sprinkle with cheese. Bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
Optional additions:
- For extra flavor: Add fresh herbs or feta cheese.
- For a richer texture: Use a combination of chicken broth and heavy cream.
- For a spicier kick: Increase the amount of cayenne pepper.
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