Step 1

Preheat your oven to 375F.

Step 2

Combine sweet potatoes together with Brussels sprouts, garlic, onion, paprika, and cumin into a 9"-x-13" baking dish. Drizzle with half of the avocado oil and season with salt and pepper to taste. Toss well to get it coated on all sides; pour over the broth and cover the dish with aluminum foil.

Step 3

Place in the preheated oven and bake until veggies are fork-tender, about 22-25 minutes.

Step 4

Meanwhile, heat the remaining tbsp of oil in a large skillet or pan, over medium-high heat. Add chicken and season with salt and pepper to taste. Sear until golden brown on the sides, and almost cooked through, 3-4 minutes in total.

Step 5

Once the veggies are done, stir in the chicken pieces and cranberries; Sprinkle with cheese and return the dish, uncovered, to the oven.

Step 6

Continue to bake for 10-12 more minutes, or until chicken is cooked through and cheese is melted. Enjoy while hot!