Ingredients
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4 cups cubed peeled sweet potatoes (3/4-inch)
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3 tablespoons water
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1 tablespoon canola oil
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1 ½ pounds boneless, skinless chicken thighs, trimmed
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2 cups chopped seeded poblano chiles
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½ cup thinly sliced shallots
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2 tablespoons minced garlic
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2 cups unsalted chicken broth
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1 ½ cups multicolored quinoa
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⅓ cup dry white wine
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1 teaspoon kosher salt
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1 teaspoon ground cumin
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½ teaspoon ground cinnamon
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⅛ teaspoon cayenne pepper
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½ cup crumbled queso fresco
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¼ cup fresh cilantro
Directions
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Preheat oven to 400°F.
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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.
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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.
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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.
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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.
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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.
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).
Nutrition Facts (per serving)
349 | Calories |
11g | Fat |
39g | Carbs |
23g | Protein |
Nutrition Facts | |
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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.