Pecan Butternut Squash Chicken and Wild Rice | Gluten Free

Directions

• In a saucepan, add 2 cups of chicken broth and 1 cup of water. Bring to a boil. Then, add in the wild rice, Italian seasoning, and 1/2 tsp sea salt. Stir to combine, cover with a lid, and cook for 35-45 minutes or until all of the liquid is absorbed.
• Season chicken breast, to taste, with sea salt, black pepper, paprika, garlic powder, and onion powder. Rub seasoning all over the chicken breasts.
• I’ll be using my pressure cooker to cook the chicken. In the pressure cooker, add a rack along with 1 cup of water. Secure the pressure cooking lid and turn the valve to the sealed position. Pressure cook on high for 10-12 minutes. Once done, do a quick release. **For baking, add the chicken to a baking dish with a splash of water. Bake at 400 degrees for 25-35 minutes or until done.
• Once the chicken has cooled, shred it with a fork.
• In a large skillet over medium heat, add 1 Tbsp of avocado or coconut oil along with the chopped onion. Saute the onion for 2 minutes. Then, add in the cubed butternut squash and toss to coat with the oil. Cover with a lid and let cook until the butternut squash is soft enough to pierce with a fork.
• Once the butternut squash mixture is done, add in the chopped pecans and cranberries. Continue cooking for 2 more minutes. Then, add in the cooked wild rice. Stir to combine. Then, add in the shredded chicken. Stir to combine.
• Add a splash of chicken broth, if necessary, to avoid it being too dry along with extra sea salt and pepper, to taste. Continue mixing until fully combined.
• When ready to serve, garnish with fresh parsley and ENJOY!