Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
- 1 cup uncooked wild rice blend
- 2 ½ cups chicken broth, divided
- ½ cup yellow onion, diced
- 2 cloves garlic, minced
- ½ cup dried cranberries
- ½ cup pecan halves
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 2 sprigs fresh thyme, for garnish
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Toss butternut squash cubes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly on the baking sheet and roast for 20-25 minutes until tender.
- Rinse wild rice blend and combine with 2 cups chicken broth in a saucepan. Bring to a boil, then reduce heat and simmer for 40-45 minutes until liquid is absorbed.
- In a large skillet, heat remaining olive oil over medium-high heat. Cook chicken pieces seasoned with ¼ teaspoon salt and ¼ teaspoon pepper for about 5-7 minutes until golden brown. Set aside.
- In the same skillet, sauté diced onion for 3-5 minutes until softened; add garlic for another minute. Stir in remaining chicken broth and bring to a simmer.
- In a baking dish, mix cooked wild rice, roasted butternut squash, chicken, cranberries, pecans, and onion-garlic mixture.
- Bake for 15-20 minutes until heated through and lightly golden on top. Let rest for 5 minutes before garnishing with fresh thyme.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8g
- Sodium: 590mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg