Dinner: King Ranch Chicken and Quinoa Casserole Recipe | Myrecipes

Recipe by Adam Hickman This ain't your mama's chicken casserole. The comfort food classic gets a modern, nutrient-dense makeover with the addition of quinoa. Beyond being warm, cheesy, and generally delightful, this flavor-packed casserole is loaded with

This recipe includes superfoods such as:

Chicken Breast

Health benefits of King Ranch Chicken and Quinoa Casserole Recipe | Myrecipes

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 3/4 cups cooked quinoa
5 teaspoons olive oil, divided
2 cups chopped seeded poblano pepper (about 3 medium)
1 1/2 cups chopped onion
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 teaspoons ground cumin
1 teaspoon ancho chile powder
2 cups unsalted chicken stock
1/4 teaspoon kosher salt
1 (14.5-ounce) can unsalted fire-roasted tomatoes
1 (4-ounce) can mild chopped green chiles
6 ounces skinless, boneless rotisserie chicken breast, shredded (1 1/2 cups)
3.5 ounces reduced-fat cheddar cheese, shredded and divided (about 3/4 cup)

Instructions

Preheat oven to 400 °.
Combine cooked quinoa and 1 tablespoon oil in a bowl. Spread quinoa on a parchment-lined baking sheet; bake at 400 ° for 14 minutes.
Heat a large Dutch oven over medium-high heat. Add remaining 2 teaspoons oil; swirl. Add poblano pepper, onion, and garlic; sauté 5 minutes. Stir in flour, cumin, and chili powder; cook 1 minute. Add stock, salt, tomatoes, and chopped green chiles to pan; bring to a boil. Reduce heat, and simmer 8 minutes. Remove pan from heat; stir in chicken. Pour half of chicken mixture into the bottom of an 8-inch square baking dish; top with half of quinoa mixture and 2 ounces cheese. Repeat layers once with remaining chicken mixture, remaining quinoa, and remaining 1. 5 ounces cheese. Bake at 400 ° for 25 minutes.