2 tbsp. extra-virgin olive oil, plus more for baking dish
2 lb boneless skinless chicken breasts
Himalayan or Celtic sea salt
Fresh ground pepper
1/2 onion, chopped
2 medium sweet potatoes, peeled and cut into small cubes
1 lb brussels sprouts, trimmed and quartered
1 tsp dried thyme
1/2 tsp paprika
1/4 vegetable broth
6 cups of wild rice/ brown rice
1/2 cups dried cranberries
1/2 cup sliced almonds
1. Preheat oven to 350 degrees and grease a 9" x 13" baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1" pieces.
2. Heat remaining tablespoon oil over medium heat. Add onion, sweet potatoes, and brussels sprouts and season with thyme, paprika, salt and pepper. Cook until softened, 5 minutes. Add broth, bring to a simmer and cook covered for 5 minutes.
3. Stir in cooked rice, chicken and cranberries. Transfer mixture to baking dish, top with almonds, and bake 20 minutes.
4. Let cool 5 minutes before serving.