Cranberry Chicken Casserole
Ingredients
The base
-
1.5
cups
uncooked wild rice blend (or brown rice)
-
4
cups
chopped butternut squash
-
2
tbsp
avocado oil
-
¼
tsp
salt
-
5
small
chicken breasts (about 2 lbs)
The sauce
-
12
oz
cranberries (fresh or frozen)
-
1
large
orange (for juice and zest)
-
⅓
cup
maple syrup
-
2
tbsp
soy sauce
-
1
tbsp
sesame oil
Toppings
-
¾
cup
sliced almonds
-
½
cup
dried cranberries
Instructions
- Cook the rice according to the package instructions and set aside.
- Preheat the oven to 400°F.
- In a 9×13 casserole dish, combine butternut squash, avocado oil, and salt, tossing to coat.
- Bake the squash for 35-40 minutes or until fork tender, then remove from the oven.
- Mix the cooked rice with the baked squash and place chicken breasts on top.
- Prepare the cranberry sauce by cooking cranberries, orange zest and juice, maple syrup, soy sauce, and sesame oil over medium-high heat until the cranberries burst and the sauce thickens.
- Spread the cranberry mixture evenly over the chicken breasts.
- Top with sliced almonds and bake for an additional 25-30 minutes until the chicken reaches an internal temperature of 165°F.
- Sprinkle with dried cranberries and serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
15g
Total carbohydrates
45g
Total protein
30g
Sodium
500mg
Cholesterol
70mg
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