Spicy Chicken Casserole
Are you craving a fast metabolism? Look no further than this spicy chicken casserole. Zucchini is rich in manganese, which stimulates collagen synthesis to get your skin glowing. It also contains superoxide dismutase for healthy bones and a healthy immune system. For these same reasons, I focus on adding this ingredient to recipes, like my Spicy Chicken Casserole, so that I can get the metabolic pathways back up and running. Cilantro promotes heart health along with being a natural mood booster. A Faster Metabolism means a happier life because you’re eating foods that are scientifically proven to make you feel incredible. Enjoy!
Prep time: 15 minutes
Total time: 1 hour
4 poblano chiles, halved and seeded
2 cups chopped cooked chicken breast
1 cup chopped zucchini (substitute 1 cup packed fresh spinach leaves for Phase 2)
1 cup chopped red bell pepper
1/2 cup chopped onion
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon bottled minced garlic
1/4 cup bottled salsa (Phases 1 and 3 only)
1 tablespoon olive oil (Phase 3 only)
4 sprouted grain tortillas (Phases 1 and 3 only)
Lime wedges, sliced radishes, cilantro, avocado (Phase 3) and/or chopped green onions to serve
Preheat the broiler. Place the poblano halves, skin sides up, on a foil-lined baking sheet, and flatten with your hand. Broil 8 minutes or until blackened. Place the peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard the skins.
Reduce the oven temperature to 375°.
Combine the chicken and next 9 ingredients (through garlic) in a large bowl. Stir in the salsa and oil (if using), stirring until well combined.
Place the poblano peppers, cut sides up, in an 11 x 7-inch baking dish. Spoon the chicken mixture evenly on top. Cover and bake at 375° for 25 minutes or until the veggies are tender. Serve with sprouted-grain tortillas (Phases 1 and 3 only) and your favorite toppings.