3 cups water

1 cup uncooked wild rice

1 pound sweet potatoes, peeled and chopped into 1-inch dice (about 2 medium)

2 tablespoons olive oil

Salt and pepper, to taste

2 tablespoons fresh thyme leaves

1.5 pounds boneless, skinless chicken thighs

1 teaspoon smoked paprika

1 teaspoon Italian seasoning

1 tablespoon fresh thyme leaves

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil (for chicken)

1 tablespoon olive oil (for mushrooms)

3 ounces portobello mushroom, sliced

5 cloves garlic, minced

1 cup chicken stock

4 tablespoons butter

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Bring 3 cups of water to a boil. Add the wild rice, reduce heat, cover, and simmer until tender, about 40–45 minutes.
Preheat oven to 400°F. Toss sweet potatoes with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and caramelized.
Season chicken thighs with smoked paprika, Italian seasoning, thyme, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Sear chicken on both sides until golden and cooked through, about 6–7 minutes per side. Remove and set aside.
In the same skillet, add olive oil and sauté mushrooms until tender. Stir in garlic and cook briefly until fragrant.
Pour in chicken stock, scraping up browned bits, then stir in butter until melted and smooth.
Slice chicken and combine with wild rice, roasted sweet potatoes, and mushrooms. Toss gently to coat in the buttery sauce.
Serve warm, ensuring each plate has rice, chicken, sweet potatoes, and mushrooms.

Can substitute chicken breasts for thighs if preferred.

For extra greens, stir in kale or spinach before serving.

Add a splash of cream to the sauce for more richness.

Try adding chili powder or cumin to sweet potatoes for a smoky twist.

Leftovers keep well in the fridge for up to 3 days or frozen for 2 months.