Chicken, Quinoa & Sweet Potato Casserole

Chicken, Quinoa & Sweet Potato Casserole

6 Reviews
From: EatingWell Magazine, January/February 2019

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 4 cups cubed peeled sweet potatoes (about 1 pound)
  • 3 tablespoons water
  • 1 tablespoon canola oil
  • 1½ pounds boneless, skinless chicken thighs, trimmed
  • 2 cups chopped seeded poblano chiles
  • ½ cup thinly sliced shallots
  • 2 tablespoons minced garlic
  • 2 cups unsalted chicken broth
  • 1½ cups multicolored quinoa
  • ⅓ cup dry white wine
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper
  • ½ cup crumbled queso fresco
  • ¼ cup fresh cilantro

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the mixture into a 7-by-11-inch (or similar-size) broiler-proof baking dish. Cover with foil. Bake for 20 minutes.
  6. 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 information

  • Serving size: 1 cup
  • Per serving: 349 calories; 11 g fat(3 g sat); 5 g fiber; 39 g carbohydrates; 23 g protein; 73 mcg folate; 83 mg cholesterol; 6 g sugars; 0 g added sugars; 9,751 IU vitamin A; 14 mg vitamin C; 96 mg calcium; 3 mg iron; 432 mg sodium; 660 mg potassium
  • Nutrition Bonus: Vitamin A (195% daily value), Vitamin C (23% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, 2 lean protein, ½ fat, ½ vegetable

Reviews 6

November 06, 2019
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By: kelli
This is delicious and we loved it, but the recipe didn’t work for us at all and not sure what I did wrong. The quinoa didn’t cook (like at all) so after waiting for 20 minutes, we had to throw it all back in a pot to try and boil it enough to cook the quinoa (not an easy task once the chicken and sweet potatoes are added to the mix). This recipe would be great if you used cooked quinoa or fully cooked it in the liquid Prior to mixing everything together and baking. Wish the recipe was clearer.
May 20, 2019
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By: Jackie
Really liked. 2nd time around. Added more chicken & used very little cinnamon.
February 07, 2019
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By: KND
I cooked sweet potatoes in the microwave like recipe said and left them covered until added to pan. Did not have a problem with under cooked. I did not have pableno peppers, so I used a cut up yellow pepper and added a couple of our canned jalepneos. Was good and filling
February 05, 2019
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By: Jan Jones
I did not make any changes to the recipe, followed it to the T. Didn't take long to prepare. Very nutritious and filling. The flavor was great. My husband and I really enjoyed it...complete meal in one pan. Enough for me to have several lunches through the week.
February 04, 2019
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By: aolsen18
Sweet potatoes were not close to being finished.
January 23, 2019
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By: Terry O.
Delicious and nutritious. Had to leave the casserole in oven an extra 10 minutes before broiling to make sure sweet potatoes were done. Might not have if had wrapped foil a little tighter?
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