colombian

Baked Corn and Chicken Casserole with Tomato and Scallion

Name: Baked Corn and Chicken Casserole with Tomato and Scallion
Yield: 1 serving
Cuisine: colombian
Ingredients: 127 g cooked chicken breast, shredded; 152 g sweet corn kernels; 102 g tomato, diced; 21 g scallion, sliced; 59 g fresh white cheese, grated; 76 g milk; 8 g vegetable oil; 1 g ground cumin; 0.42 g black pepper; 1 g salt

This baked dish pairs cooked chicken breast, shredded with sweet corn kernels, tomato, diced and scallion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High protein Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

53 g Protein

39 g Carbohydrates

33 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

127g cooked chicken breast, shredded 135 kcal
152g sweet corn kernels 131 kcal
102g tomato, diced 18 kcal
21g scallion, sliced 7 kcal
59g fresh white cheese, grated 237 kcal
76g milk 38 kcal
8g vegetable oil 71 kcal
0.63 tsp (1g) ground cumin 4 kcal
0.21 tsp (0g) black pepper 1 kcal
0.63 tsp (1g) salt 0 kcal

Cooking instructions

vegetable oil
Heat oven to 400 F (205 C). Lightly oil a small baking dish.
cooked chicken breastsweet corn kernelstomatoscallionground cuminblack peppersalt
In a bowl, mix shredded chicken, corn, tomato, scallion, cumin, salt, and black pepper.
fresh white cheesemilk
Stir in milk and half the cheese. Spread into the baking dish and top with remaining cheese.
Bake 15-18 minutes until bubbly and lightly browned. Rest 3 minutes before eating.