Open in App
Time
45 min
Level
Medium
Author
eatingwell

Chicken, Quinoa & Sweet Potato Casserole

healthy-immunity
healthy-aging
Instructions
1
Preheat oven to 400 degrees F.
2
Place cubed peeled 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 trimmed 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 chopped seeded poblanos, thinly sliced shallots and minced 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 crumbled cheese. Broil 8 inches from the heat source until golden brown, about 5 minutes. Sprinkle with cilantro. Let cool for 5 minutes before serving.
Micro nutrients
Total weight
321.77g
Carbs
43.09g
Dietary fiber
4.99g
Sugar
4.52g
Fats
20.78g
Saturated
6.65g
Poly
1.37g
Mono
1.99g
Trans
0.03g
Proteins
29.36g
Calcium
88.68%
Iron
155.25%
Magnesium
35.43%
Vitamin A
1661.56%
Vitamin C
375.04%
Vitamin D
0mg
Vitamin B6
0.85%
Vitamin B12
0mg
Sodium
151.09%
Cholesterol
319.09%
Potassium
118.19%
Percentages are based on a diet of 2000 calories a day.
Learn more
in our blog
Yamfit will help you to find out what diet is right for your long and high flight!