Autumn Chicken Healthy Casserole

A recipe for the cooler weather, yummy!

Ingredients

2 tbsp. extra-virgin olive oil, divided, plus more for baking dish
2 lb. boneless skinless chicken breasts
Kosher salt
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
2 tsp. fresh thyme leaves
1 tsp. paprika
1/2 tsp. ground cumin
1/2 c. low-sodium chicken broth, divided
6 c. cooked wild rice
1/2 c. dried cranberries
1/2 c. sliced almonds
Directions

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, thyme, paprika, and cumin. 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 cooked 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.

Another recipe for a gameday appetizer:

LOADED GRILLED CAULIFLOWER
Ingredients

2 large heads cauliflower
1/4 c. extra-virgin olive oil
1/2 tsp. garlic powder
1/2 tsp. paprika
Kosher salt
Freshly ground black pepper
2 c. shredded cheddar
Ranch dressing, for drizzling
8 slices cooked bacon, crumbled
2 tbsp. finely chopped chives
Directions

Remove and discard leaves from each cauliflower head, then trim stem so that the cauliflower can lie flat on cutting board. (Leave the core intact!)
Cut each cauliflower into thick “steaks” about 3/4" thick. Reserve any loose florets to cook with the steaks. In a small bowl, whisk together olive oil, garlic powder, and paprika. Season mixture with salt and pepper.
Heat a grill or grill pan to medium. Brush one side of each steak with olive oil mixture and place the brushed side down on the grill. Brush the top sides with olive oil mixture and cook until tender and both sides are charred in spots, about 8 minutes per side. Top each cauliflower with cheese and cook until melted.
Toss any extra florets in the olive oil mixture and grill, turning often, until charred and tender, about 6 minutes.
Drizzle cauliflower with ranch dressing, then sprinkle cooked bacon and chives on top.

Nice recipe!