Description
This gluten-free Chicken and Wild Rice dish with roasted sweet potatoes and mushrooms is a hearty, nutritious, and flavorful meal. Perfect for weeknight dinners or meal prepping, it features a delightful mix of tender chicken, savory mushrooms, and sweet roasted vegetables for a wholesome experience.
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 medium sweet potatoes, peeled and cubed
- 8 ounces portobello mushrooms, sliced
- 2 cups cooked wild rice
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1 cup low-sodium chicken stock
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh thyme, for garnish
Instructions
- Roast Sweet Potatoes:
- Preheat oven to 400°F (200°C).
- Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes until tender and browned.
- Cook Chicken:
- Season chicken thighs with smoked paprika, Italian seasoning, salt, and pepper.
- Heat remaining olive oil in a skillet over medium-high heat.
- Cook chicken for about 6 minutes per side until fully cooked. Set aside.
- Sauté Mushrooms:
- In the same skillet, sauté mushrooms and garlic for 5 minutes until tender.
- Combine Ingredients:
- Add cooked wild rice and roasted sweet potatoes to the skillet with mushrooms.
- Pour in chicken stock, stirring to combine.
- Slice cooked chicken and return to the skillet. Simmer for a few minutes.
- Finish and Serve:
- Stir in butter until melted.
- Garnish with fresh thyme and serve warm.
Notes
- Use pre-cooked wild rice or pre-cut vegetables for convenience.
- Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.
- Reheat with additional chicken stock to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American