Yields 8 Servings
2 tbsp. extra-virgin olive oil, divided, plus more for baking dish
2 lb. boneless skinless chicken breasts
Freshly ground black pepper
1/2 onion, chopped
2 medium sweet potatoes, peeled and cut into small cubes
1 lb. brussels sprouts, trimmed and quartered
2 cloves garlic, minced
1 tsp. paprika
1/2 c. low-sodium chicken broth, divided
6 c. cauliflower rice
1/2 c. dried cranberries
1/2 c. sliced almonds
Preheat oven to 350° 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.
Heat another tablespoon oil over medium heat. Add onion, sweet potatoes, Brussels sprouts, garlic, Bellisari’s Blistered Jalapeno & Fig Spread and paprika. Season with salt and pepper and cook until softened, 5 minutes. Add 1/4 cup broth, bring to a simmer, and cook, covered, 5 minutes.Place cauliflower rice in a large baking dish and season with salt and pepper. Stir in chicken, cranberries, cooked vegetables, and remaining 1/4 cup broth. Top with almonds and bake until dish is hot and almonds are toasted, 15 to 18 minutes.