Preparation time: 10 minutes
Total time: 1 to 1¼ hours
Makes 6 to 8 servings
Who can resist the smoky flavor of green chiles? A premade casserole is always a time-saver, and this one is best made ahead so the flavors have time to fully meld. Make a big batch on Prep Day and refrigerate or freeze individual portions for quick and delicious meals.
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic
• 1¾ pounds boneless, skinless chicken thighs, cut into small chunks
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 large onion, diced
• 1 medium leek, cut into thin rounds and rinsed well
• 4 cups packed spinach (about 8 ounces)
• 1 recipe Green Chile Cream Sauce (here)
• 1 large zucchini, thinly sliced on an angle
Preheat the oven to 375°F.
Heat the olive oil and garlic in a large skillet over medium heat. Add the chicken, salt, and pepper. Cook, stirring, until the chicken is browned on all sides, about 5 minutes.
Add the onion and leek. Cook, stirring, until the onion is translucent, about 5 minutes.
Add the spinach, cover, and cook until the spinach is just wilted, 1 minute or less. Remove from the heat.
In a casserole pan, layer 1 cup of the chile cream sauce, one layer of zucchini slices, and then one-third of the chicken mixture. Repeat, using about 2 cups of the sauce on subsequent layers, until all the chicken and zucchini have been used. Top with the remaining sauce.
Bake until the casserole is bubbling throughout, 30 to 40 minutes. Serve immediately or cool and store in the refrigerator for 3 to 4 days or in the freezer for up to 6 months.
Based on 6 servings
Calories: 456
Carbohydrate: 27 g
Protein: 36 g
Fat: 23 g
Dairy-free version: Use the dairy-free variation of the Creamy Green Chile Sauce (here).
Ground beef version: Substitute 1½ pounds ground or shredded beef (90% lean) for the chicken, and reduce the oil from 3 tablespoons to 1 tablespoon.
Vegetarian version: See Creamy Green Chile Casserole (here); or substitute 1½ recipes Basic Seitan (here), minced, for the chicken, omit the salt, and increase the olive oil to 5 tablespoons.
For Phase 3: Add two layers of corn tortillas (about 12 tortillas) and increase the servings to 8 per casserole.
Phase 1 Meal: Serve with a side of salad greens and chopped raw vegetables tossed with 1 to 2 teaspoons Greek Dressing (here). For Dessert: ½ cup raspberries with 1 tablespoon heavy cream, whipped if desired. If using the beef version: Serve with plain whole-milk Greek yogurt instead of cream for the dessert.
Calories: 601; Carbohydrate: 26%; Protein: 25%; Fat: 49%
Phase 2 Meal: Serve the casserole in smaller portions, each with ⅓ cup cooked brown basmati rice tossed with 2 tablespoons chopped fresh cilantro, ½ teaspoon olive oil, a squeeze of lime juice, and the same salad as for the Phase 1 Meal. For Dessert: ½ cup raspberries with 3 tablespoons plain whole-milk Greek yogurt mixed with ½ teaspoon honey.
Calories: 597; Carbohydrate: 36%; Protein: 23%; Fat: 41%
Phase 3 Meal: Use the Phase 3 Variation. Serve with the same salad as for the Phase 1 Meal. For Dessert: 1 cup berries and ½ ounce dark chocolate (at least 70% cacao).
Calories: 625; Carbohydrate: 38%; Protein: 20%; Fat: 42%