· 2 tbsp. extra-virgin olive oil, divided, plus more for baking dish· 2 lb. boneless skinless chicken breasts· Kosher salt· Freshly ground black pepper· 1/2 onion, chopped· 2 medium sweet potatoes, peeled and cut into small cubes· 1 lb. brussels sprouts, trimmed and quartered· 2 cloves garlic, minced· 2 tsp. fresh thyme leaves· 1 tsp. paprika· 1/2 tsp. ground cumin· 1/2 c. low-sodium chicken broth, divided· 6 c. cooked wild rice· 1/2 c. dried cranberries· 1/2 c. sliced almonds
Step 1Place cooked rice in a large baking dish and season with salt and pepper. Stir in chicken, cranberries, cooked vegetables, and remaining 1/4 cup broth. Top with almonds and bake until dish is hot and almonds are toasted, 15 to 18 minutes.