Chicken, Quinoa & Sweet Potato Casserole
Ingredients
- 4 cups cubed peeled sweet potatoes (about 1 lb)
- 3 Tbsp water
- 1 Tbsp canola oil
- 1½ lb boneless, skinless chicken thighs, trimmed
- 2 cups chopped seeded poblano chiles
- ½ cup thinly sliced shallots
- 2 Tbsp minced garlic
- 2 cups unsalted chicken broth
- 1½ cups multicolored quinoa (such as Ancient Harvest)
- ⅓ cup dry white wine
- 1 tsp kosher salt
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ⅛ tsp cayenne pepper
- ½ cup crumbled queso fresco
- ¼ cup fresh cilantro
Instructions
- Preheat oven to 400°F. 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.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
349
|
349
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 23 | 23 |
| Carb (g) | 39 | 39 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 432 | 432 |
EatingWell Meal Plan
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