Wild Rice Pilaf

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.