Rating: 3.5 stars
22 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 3

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.

EatingWell Magazine, January/February 2019; updated March 2022

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Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°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 for 5 minutes. Cut into 1-inch strips.

  • Add poblanos, shallots and garlic to the pan and cook over medium-high heat, 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 9-by-13-inch broiler-safe baking dish. Cover with foil. Bake until the sweet potatoes and quinoa are tender and the liquid is fully absorbed, 35 to 40 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.

Recipe Updates

Based on earlier review and comments of this recipe, we've retested and made the following adjustments (and updated the nutritional analysis accordingly):

Specified ¾-inch sweet potato cubes (to ensure they're cooked through).

Increased bake time to 35 to 40 minutes (to ensure tenderness and liquid absorption).

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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