Rating: 4.18 stars
16 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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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Recipe Summary test

active:
15 mins
total:
45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

1 cup
349 calories; protein 22.9g; carbohydrates 38.7g; dietary fiber 5.3g; sugars 5.7g; fat 10.5g; saturated fat 2.7g; cholesterol 83.3mg; vitamin a iu 9751IU; vitamin c 13.8mg; folate 73.3mcg; calcium 95.9mg; iron 3mg; magnesium 99.3mg; potassium 659.6mg; sodium 431.8mg.

2 1/2 starch, 2 lean protein, 1/2 fat, 1/2 vegetable

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