Ingredients
- 1.5 cups uncooked wild rice blend (or brown rice)
- 4 cups chopped butternut squash
- 2 tbsp avocado oil
- 1/4 tsp salt
- 5 small chicken breasts (about 2 lbs)
- 12 oz cranberries (fresh or frozen)
- 1 large orange, juice + zest
- 1/3 cup maple syrup
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 3/4 cup sliced almonds
- 1/2 cup dried cranberries
Instructions
- Cook rice according to package. Set aside.
- Preheat oven to 400F. In a 9×13 casserole dish, add butternut squash, avocado oil, and salt. Toss until coated.
- Bake squash for 35-40 minutes or until fork tender. Take out of oven.
- Add cooked rice to squash and mix. Place chicken breasts on top of rice mixture.
- Make cranberry sauce by combining cranberries, the zest and juice of 1 large orange, maple syrup, soy sauce, and sesame oil over medium high heat. Continue to stir occasionally, the cranberries will eventually burst and thicken, after about ten minutes. Test your sauce. If it is too tart for your liking, add 1/4 cup more maple syrup.
- Once thick, turn the heat off. Spread the cranberry mixture evenly over the chicken breasts.
- Top with almonds and bake for 25-30 minutes or until internal chicken temperature reads 165F.
- Sprinkle with dried cranberries and serve immediately.
Category: dinner, lunch, meal-prep, gluten-freeMethod: ovenCuisine: AmericanDiet: Gluten Free
