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!

Kelly

 

8-Layer Dinner

This recipe is courtesy of Gourmet Nutrition

Ingredients:

1lb 2oz Boneless, skinless chicken breast (1 inch cubed)

1/2tsp salt

1/4tsp pepper

2c sweet potato (thinly sliced)

1c salsa

1can black beans (rinsed and drained)

1c diced onion

1c frozen peas

1c frozen corn

1/2c sliced almonds

 

Instructions:

• 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.

Nutrition Breakdown:

Based on this casserole being divided into 6 portions.

333.3 calories

28.6g protein

37.4g carbohydrates

7.7g fat