High Protein Arroz Imperial
Elevate your meal prep game with this High-Protein Arroz Imperial, a wholesome twist on a Cuban classic. Packed with lean chicken breast, savory turkey sausage, and nutrient-dense quinoa, this dish delivers a hearty dose of protein in every bite. Sautéed bell peppers, onions, and garlic infuse the recipe with rich, aromatic flavors, while vibrant spices like cumin and turmeric add an irresistible depth. Topped with a creamy layer of Greek yogurt and gooey melted mozzarella, this one-dish wonder is baked to perfection for a comforting, satisfying dinner. Ideal for family meals or weekly meal prep, it offers balanced nutrition and bold flavors in under 90 minutes. Try this high-protein spin on arroz imperial for a healthier take on an indulgent favorite!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C).
Cook the quinoa according to package instructions, using the chicken broth instead of water. Set aside once done.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add diced green bell pepper, diced onion, and minced garlic to the skillet, sautéing until the onion is translucent, about 5 minutes.
Add diced turkey sausage to the skillet and cook for another 5 minutes, stirring occasionally.
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.
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.
Transfer the mixture to a 9x13-inch baking dish.
Spread plain Greek yogurt evenly over the top of the mixture.
Sprinkle shredded mozzarella cheese over the yogurt layer.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly golden brown.
Allow to cool for a few minutes before serving.
Nutrition Facts
Calories |
2736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 7031 mg | 306% | |
| Total Carbohydrate | 144.3 g | 52% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 33.4 g | ||
| Protein | 250.1 g | 500% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2188 mg | 168% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3492 mg | 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.
