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Chicken and Wild Rice with Roasted Sweet Potatoes and Mushrooms

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This wholesome Chicken and Wild Rice with Roasted Sweet Potatoes and Mushrooms recipe combines juicy chicken, nutty wild rice, sweet roasted sweet potatoes, and earthy portobello mushrooms for a balanced and nutritious meal. Perfect for a cozy dinner or meal prep, this gluten-free dish is packed with fiber, protein, and essential nutrients. A versatile recipe that can be easily customized to suit your dietary needs and preferences.

Ingredients

1 cup wild rice

2 medium sweet potatoes, peeled and diced

4 boneless, skinless chicken thighs

2 cups portobello mushrooms, sliced

2 tbsp olive oil (divided)

2 tsp fresh thyme, plus extra for garnish

1 tsp smoked paprika

1 tsp Italian seasoning

2 cloves garlic, minced

1 cup chicken stock

1 tbsp butter

Salt and pepper, to taste

Instructions

    • Cook Wild Rice: Rinse wild rice. In a medium saucepan, combine rice, 4 cups water, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 45 minutes until tender. Drain excess water and set aside.

    • Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, pepper, and fresh thyme. Spread on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.

    • Prepare Chicken: Season chicken thighs with smoked paprika, Italian seasoning, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken for 5 minutes per side, or until golden brown and cooked through. Set aside.

    • Sauté Mushrooms and Garlic: In the same skillet, add a bit more olive oil if needed. Add sliced mushrooms and cook for 5 minutes until tender. Stir in garlic and cook for another minute until fragrant.

    • Combine Ingredients: Add cooked wild rice and roasted sweet potatoes to the skillet with mushrooms and garlic. Pour in chicken stock and stir to combine. Slice chicken and add back to the skillet, stirring everything together. Cook for a few more minutes to heat through.

    • Finish and Serve: Stir in butter, adjust seasoning with salt and pepper. Garnish with fresh thyme before serving.

Notes

      • For a vegetarian version, replace the chicken with tofu or tempeh.

      • Swap wild rice with quinoa, brown rice, or a wild rice blend for variety.

      • This recipe is easily customizable with other vegetables like kale, spinach, or Brussels sprouts.

Find it online: https://recipesbyjanet.com/crockpot-zuppa-toscana/