CHICKEN, SWEET POTATO & QUINOA CASSEROLE

4 Servings

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Nutrition

535 Calories

39g Protein

Ingredients

3 sweet potatoes peeled and cubed

1/4 cup water

1 tbsp canola oil

1.25 lb chicken thighs skinless and boneless

1 green bell pepper seeded and chopped

1 shallot thinly sliced

3 garlic cloves minced

2 cups less sodium chicken broth

1 1/4 cups quinoa

1/3 cups dry white wine

1 tsp kosher salt

1 tsp cumin

1/2 tsp ground cinnamon

Dash cayenne pepper

Cilantro for garnish

Preparation

1. Preheat oven to 400º

2. Rinse and prepare vegetables accordingly. Add prepared sweet potatoes to a microwaveable safe bowl and add water. Cover with a paper towel and microwave on high for 4 minutes. Place to the side

3. Heat canola oil to a large pan on medium heat. Add chicken thighs and cook until brown on both sides (about 5 - 6 minutes each side). Once cooked, remove chicken from pan and place to the side on a cutting board to cool. Once cooled, slice chicken and place to the side

4. Add bell pepper, shallots and garlic to the same hot pan and cook until shallots begin to brown (about 3 - 4 minutes) *

5. Once shallots have browned, add chicken broth, quinoa, white wine, kosher salt, cumin, cinnamon and cayenne pepper to the pot. Mix well and bring to a boil. Once boiling, move mixture to a baking dish adding in sweet potatoes and sliced chicken. Distribute ingredients evenly around the baking dish

6. Cover baking dish with foil and bake for 35 minutes. After 35 minutes is up, broil for about 4 - 5 minutes (WATCH IN THE OVEN!!!)

7. Remove from oven and top with cilantro

* NOTE

Step 4: I added a little water to the pan to pick up some of the chicken stuck to the bottom and help soften the vegetables a little