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