This protein-loaded chicken and sweet potato casserole dish is made with multicolored quinoa, a blend of white, red and black varieties, but any color will work. Source: EatingWell Magazine, January/February 2019

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Ingredients

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Directions

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  • Preheat oven to 400 degrees F.

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  • Place sweet potatoes and water in a microwave-safe bowl. Cover with plastic wrap; pierce a few holes in the top with a fork. Microwave on High for 4 minutes.

  • Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, 4 to 5 minutes per side. Transfer the chicken to a clean cutting board and let stand 5 minutes. Cut into 1-inch strips.

  • Add poblanos, shallots and garlic to the pan and cook over medium-high, stirring occasionally, until the shallots are lightly browned, about 2 minutes. Add broth, quinoa, wine, salt, cumin, cinnamon and cayenne. Bring to a boil. Remove from heat and stir in the sweet potatoes and chicken.

  • Spoon the mixture into a 7-by-11-inch (or similar-size) broiler-proof baking dish. Cover with foil. Bake for 20 minutes.

  • Remove from oven; increase oven temperature to broil. Uncover the casserole and sprinkle with cheese. Broil 8 inches from the heat source until golden brown, about 5 minutes. Sprinkle with cilantro. Let cool for 5 minutes before serving.

Nutrition Facts

349 calories; 10.5 g total fat; 2.7 g saturated fat; 83 mg cholesterol; 432 mg sodium. 660 mg potassium; 38.7 g carbohydrates; 5.3 g fiber; 6 g sugar; 22.9 g protein; 9751 IU vitamin a iu; 14 mg vitamin c; 73 mcg folate; 96 mg calcium; 3 mg iron; 99 mg magnesium;

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