I made quite a few tweaks using tips from others below.
1. I marinated the chicken in olive oil, salt, pepper, minced garlic, and paprika for about 4 hours.
2. I chopped and seasoned the vegetables and baked them in the 9x13 for 10min at 375.
3. When they were done, I placed the chicken breast on top of the veggies and baked for another 20min.
4. For my rice, I used Uncle Ben's Wild Rice and cooked according to the box, except I used chicken broth. The seasoned rice added a ton of flavor!
5. When the chicken/vegetables were done, I took the chicken out and shredded it. Added it back to the vegetables and baked for another 3 min.
6. While that was baking, I added the rice, toasted almonds, and cranberries to a bowl and mixed them together.
7. When the three minutes was up, I added the rice mixture and 1/4 broth to the chicken and vegetables and then served.
