Easy Harvest chicken casserole recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

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

⠓ Cup Dried Cranberries

½ Cup Shredded Sharp Cheddar

Sliced Green onions

Pumpkin Seeds

Chopped Parsley

Directions

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!

Nutrition

• Calories: 361 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Cholesterol: 99 mg
• Sodium: 301 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 6 g
• Total Sugars: 10 g
• Protein: 39 g