Chicken, Quinoa & Sweet Potato Casserole

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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.

Active Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
8
Yield:
8 cups

Ingredients

  • 4 cups cubed peeled sweet potatoes (3/4-inch)

  • 3 tablespoons water

  • 1 tablespoon canola oil

  • 1 ½ 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

  • 1 ½ cups multicolored quinoa

  • cup dry white wine

  • 1 teaspoon kosher salt

  • 1 teaspoon ground cumin

  • ½ teaspoon ground cinnamon

  • teaspoon cayenne pepper

  • ½ cup crumbled queso fresco

  • ¼ cup fresh cilantro

Directions

  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 for 5 minutes. Cut into 1-inch strips.

  4. 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.

  5. 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.

  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.

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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).

Originally appeared: EatingWell Magazine, January/February 2019; updated March 2022

Nutrition Facts (per serving)

349 Calories
11g Fat
39g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup
Calories 349
% Daily Value *
Total Carbohydrate 39g 14%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 23g 46%
Total Fat 11g 13%
Saturated Fat 3g 14%
Cholesterol 83mg 28%
Vitamin A 9751IU 195%
Vitamin C 14mg 15%
Folate 73mcg 18%
Sodium 432mg 19%
Calcium 96mg 7%
Iron 3mg 17%
Magnesium 99mg 24%
Potassium 660mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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