Ingredients:
For the Chicken and Sweet Potatoes
4 boneless, skinless chicken breasts
2 medium sweet potatoes, peeled and cubed
8 oz mushrooms, sliced
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
Fresh parsley for garnish
For the Wild Rice
1 cup wild rice blend
2 1/2 cups chicken broth
1 tbsp butter
Salt and pepper to taste
For the Garlic Butter Sauce
4 tbsp unsalted butter
3 cloves garlic, minced
1 tbsp fresh thyme, chopped
1 tbsp fresh lemon juice
Salt and pepper to taste
Directions:
Roast the Sweet Potatoes and Mushrooms: Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes and sliced mushrooms with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and golden.
Cook the Chicken: Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook the chicken breasts for 6-7 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
Prepare the Wild Rice: While the chicken and vegetables are cooking, bring the chicken broth to a boil in a medium pot. Add the wild rice, reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the liquid is absorbed. Stir in butter and season with salt and pepper.
Make the Garlic Butter Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and fresh thyme, cooking for 1-2 minutes until fragrant. Stir in lemon juice, salt, and pepper.
Assemble the Dish: Serve the cooked chicken breasts over the wild rice, topped with the roasted sweet potatoes and mushrooms. Drizzle the garlic butter sauce over the top and garnish with fresh parsley.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 530 kcal per serving
