Chicken and Wild Rice Skillet

1 Heat a large skillet on medium heat with olive oil.
2 Season the chicken lightly with a little salt, pepper and garlic powder and sear it in the oil on both sides, for 2-3 minutes per side. Remove the chicken from the pan and set it aside on a plate.
3 Add the onion, diced carrots and sweet potato to the oil. Saute together for 8-10 minutes, tossing every couple of minutes.
4 Add in the rice, garlic and spices and toss together, then pour in the broth or water and mix.
5 Place the chicken back into the pan- be sure to pour any remaining juices from the plate over the pan. Scatter a few sprigs of thyme throughout the pan. 
7 Cover the pan with a lid. Bring everything to a boil, then once boiling reduce the flame to low to simmer. Keep on a simmer for 25-35 minutes, until the liquid is absorbed. 
6 Let rest for 10 minutes off of the flame. Remove the pan and remove the thyme sprigs. I like to set the chicken aside and fluff the rice before serving. You can add the chicken back in whole or shredded. Garnish with fresh extra thyme.