High Protein Arroz Imperial

Elevate your weeknight dinner game with this High Protein Arroz Imperial, a modern twist on the classic Cuban dish that’s packed with flavor and essential nutrients. Featuring tender shredded chicken breasts, savory turkey sausage, and protein-rich quinoa cooked in flavorful chicken broth, this recipe is perfect for health-conscious food lovers. Aromatic spices like cumin and turmeric complement a vibrant blend of sautéed bell peppers, onions, and garlic, while a creamy layer of Greek yogurt and melted mozzarella cheese takes this comforting casserole to the next level. Baked to golden perfection and ready in just over an hour, this hearty dish serves six and offers a satisfying, high-protein meal the whole family will love. Perfect for meal prep or gathering around the dinner table, it's as nutritious as it is delicious!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 8 ounces turkey sausage
• 1 cup quinoa
• 2 cups chicken broth
• 1 medium green bell pepper, diced
• 1 medium yellow onion, diced
• 3 units garlic cloves, minced
• 14.5 ounces canned diced tomatoes
• 1 teaspoon cumin
• 0.5 teaspoon turmeric
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups mozzarella cheese, shredded
• 1 cup plain Greek yogurt

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Cook the quinoa according to package instructions, using the chicken broth instead of water. Set aside once done.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Step 4

Add diced green bell pepper, diced onion, and minced garlic to the skillet, sautéing until the onion is translucent, about 5 minutes.

Step 5

Add diced turkey sausage to the skillet and cook for another 5 minutes, stirring occasionally.

Step 6

Season the chicken breasts with salt, black pepper, cumin, and turmeric. In a separate pan, heat the remaining olive oil over medium heat, then add chicken breasts. Cook for about 6-7 minutes per side, or until fully cooked through. Remove and shred the chicken using two forks.

Step 7

Add the cooked chicken, cooked quinoa, and canned diced tomatoes (with juice) to the skillet with the sautéed vegetables and sausage. Stir to combine all ingredients.

Step 8

Transfer the mixture to a 9x13-inch baking dish.

Step 9

Spread plain Greek yogurt evenly over the top of the mixture.

Step 10

Sprinkle shredded mozzarella cheese over the yogurt layer.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly golden brown.

Step 12

Allow to cool for a few minutes before serving.

Nutrition Facts

Serving size	2276.4 grams (2276.4g)

Amount per serving	% Daily Value*
Calories	2736

Total Fat 122.30g	157%
Saturated Fat 43.00g	215%
Polyunsaturated Fat 6.40g
Cholesterol 594mg	198%
Sodium 7031mg	306%
Total Carbohydrate 144.30g	52%
Dietary Fiber 12.50g	45%
Total Sugars 33.40g
Protein 250.10g	500%

Vitamin D 5IU	23%
Calcium 2188mg	168%
Iron 17mg	97%
Potassium 3492mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 37.4%

Carbs: 21.6%