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Jen Paleracio
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Ingredients
  

  • 1 pound chicken breast, cut into small pieces
  • 2 cups cooked wild rice
  • 2 cups cooked brown rice
  • 2 cups butternut squash, peeled, cubed
  • 1 cup Brussel sprouts, halved
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 2 tablespoons dried cranberries
  • 2 tablespoons cashews
  • 2 tablespoons golden raisins
  • 4 tablespoons olive oil, divided
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • salt and pepper to taste

Instructions
 

  • Preheat your oven to 375 degrees. 
  • Season the chicken with salt and pepper. Heat a skillet with 2 tablespoons of olive oil, add the chicken and cook through. Set aside. 
  • Use the same pan add the remaining oil. Saute garlic and onion, add the rest of the vegetables, season with paprika, thyme, salt, and pepper. Add the chicken broth, stir to mix, cook until the vegetables are soft. 
  • Add the chicken, stir to mix. Transfer the rice, veggies and chicken mixture into a casserole dish, stir to combine. Sprinkle raisins, dried cranberries, and cashews. Bake for 15-20 minutes or until well heated and the cashews are toasted.