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chicken quinoa and sweet potato casserole

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Chicken Quinoa & Sweet Potato Casserole

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.

Ingredients:

  • 4 cups cubed peeled sweet potatoes (3/4-inch)
  • 3 tablespoons water
  • 1 tablespoon neutral oil, such as canola or avocado
  • 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
  • ⅓ cup dry white wine
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ⅛ 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, 2 to 3 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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