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    Drew’s Secret Stuff

    Easy Harvest chicken casserole recipe

    6 servings

    annokset

    10 minutes

    aktiivinen aika

    55 minutes

    kokonaisaika
    Aloita kokkaaminen

    Ainekset

    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

    Ohjeet

    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!

    Ravinto

    Annoskoko

    -

    Kalorit

    361 kcal

    Rasva yhteensä

    10 g

    Tyydyttynyt rasva

    2 g

    Tyydyttymätön rasva

    -

    Transrasva

    -

    Kolesteroli

    99 mg

    Natrium

    301 mg

    Hiilihydraatit yhteensä

    30 g

    Ravintokuitu

    6 g

    Sokerit yhteensä

    10 g

    Proteiini

    39 g

    6 servings

    annokset

    10 minutes

    aktiivinen aika

    55 minutes

    kokonaisaika
    Aloita kokkaaminen

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    Ainekset

    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

    Ohjeet

    1

    Preheat your oven to 375F.

    2

    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.

    3

    Place in the preheated oven and bake until veggies are fork-tender, about 22-25 minutes.

    4

    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.

    5

    Once the veggies are done, stir in the chicken pieces and cranberries; Sprinkle with cheese and return the dish, uncovered, to the oven.

    6

    Continue to bake for 10-12 more minutes, or until chicken is cooked through and cheese is melted. Enjoy while hot!