chicken quinoa and sweet potato casserole

Dinner

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

Preheat oven to 400°F.
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.
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.
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.
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.
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.