Ingredients
1 cup rice
Chicken broth
1 ½ Tbsp olive oil, divided
1 medium sweet potato, diced
2 chicken breasts
¼ cup dried cranberries
¼ cup chopped pecans
Parsley
Feta
Green onion
Spices
½ tsp garlic powder ½ tsp onion powder ¼ tsp parsley ½ tsp salt, divided
Directions
Preheat oven to 425F. Use aluminum foil to make two sections on a sheet pan; place chicken and sweet potatoes on either side and sprinkle the spices on each of them, using ¼ tsp of the salt. Drizzle with olive oil. Bake at 425F until temp is chicken is165F, and potatoes are easily speared with a fork.
Cook the rice according to the instructions, using the chicken broth and a Tbsp of olive oil. Add cranberries and pecans. When the chicken and potatoes are finished cooking, add the sweet potatoes to the rice, but let the chicken set for a few minutes before cutting and adding.
Top with feta cheese and green onion.
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