I’m a big fan of Mexican food and one dish meals, so I was really excited to find this recipe.
The dish came from one of my favourite cookbooks, Gourmet Nutrition and was pretty quick and easy to prepare; not to mention, jam packed with flavour.
If you’re not feeling some of the veggies in this recipe, you can definitely switch them out with different ones, or even use a soup base instead of the salsa. This is super versatile meal. ????
The perfect post-workout feast, especially when paired with a side salad, this is a dish your whole family will enjoy. I know because mine did. ????
Hope you like it!
This recipe is courtesy of Gourmet Nutrition
1lb 2oz Boneless, skinless chicken breast (1 inch cubed)
2c sweet potato (thinly sliced)
1can black beans (rinsed and drained)
1c diced onion
1c frozen peas
1c frozen corn
1/2c sliced almonds
- Preheat oven to 350ºF.
- Season chicken with salt and pepper.
- Sauté chicken in a pan on medium heat until lightly brown on all sides. Remove and set aside.
- Clean the pan if necessary and sauté sweet potato and salsa for 5 minutes.
- Now layer the ingredients in a large, shallow baking dish starting with the chicken, and then the sweet potato/salsa, black beans, onion, corn, peas and almonds.
- Bake for 25 minutes.
Serves 3 large or 6 small.
Based on this casserole being divided into 6 portions.