‘Tis the season for warm and delicious food! Celebrate in the most delicious way with this Yummy Harvest Chicken Bake. It has pretty much every seasonal veggie you can think of mixed in, plus some juicy chicken, sweet dried cranberries, and melted cheese. It’s perfect for when the weather is cooler, you’re feeling festive, and you need something hearty and healthy. Get a taste of something cheery with a nice helping of Yummy Harvest Chicken Bake!
Ingredients
- 2 medium sweet potatoes, peeled and cut into bite-size cubes
- 1 pound Brussels sprouts, trimmed and quartered
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons avocado oil, divided
- kosher salt, to taste
- pepper, to taste
- 1/2 cup low-sodium chicken broth
- 2 pounds chicken breasts, boneless and skinless, cut into bite-size pieces
- 1/3 cup dried cranberries
- 1/2 cup sharp cheddar cheese, shredded
- parsley, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –In a 9×13-inch baking dish, add the sweet potatoes, the Brussels sprouts, the garlic, the onion, the paprika, and the cumin.
Step 3 –Drizzle the veggies with 1 tablespoon of the avocado oil and season with the salt and the pepper. Toss well to coat.
Step 4 –Pour the broth over the veggies and cover the baking dish with aluminum foil.
Step 5 –Bake the veggies until they are fork-tender, about 22-25 minutes.
Step 6 –While the veggies are baking, in a large skillet, heat the remaining oil.
Step 7 –Add the chicken pieces, the salt, and the pepper to the oil and sear them until golden-brown on all sides and almost cooked through, about 3-4 minutes.
Step 8 –Transfer the veggie mixture to a wire rack and stir in the chicken pieces and the cranberries, then sprinkle with the cheese.
Step 9 –Bake the casserole, uncovered, until the meat reaches an internal temperature of 165 degrees F and the juices run clear, about 10-12 minutes.
Step 10 –Serve the chicken bake garnished with the parsley.
