8-Layer Dinner

  • Nutritional Coaching & Diet Plans For Fitness Gym Members

Recipe from Gourmet Nutrition: The Cookbook for the Fit Food Lover

Prep time – 10 min | Cook time – 25 min | Total time – 35 min

3 large or 6 small servings


  • 1 lb 2 oz boneless skinless chicken breast (1-inch cubed, 510 g)

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • Olive oil cooking spray

  • 2 cups sweet potato (peeled, thin sliced)

  • 1 cup salsa

  • 1 1/2 cups black beans (cooked or canned, drained, 1 can)

  • 1 cup onion (small dice)

  • 1 cup corn (canned or frozen)

  • 1 cup peas (canned or frozen)

  • 1/2 almonds (sliced)


Preheat the oven to 350 F. Season chicken with salt and pepper. Preheat a non-stick frying pan on medium heat and lightly coat with spray. Add the chicken (in batches if necessary) and saute until lightly browned on all sides. Remove and set aside. Clean the pan if necessary and preheat again on medium. Add the sweet potatoes and the salsa and saute for 5 minutes. Now layer the ingredients in a large, shallow casserole dish starting with the chicken, and then the sweet potato/salsa, black beans, onion, corn, peas and almonds. Bake for 25 minutes and then serve.


You can substitute the vegetables in this dish with your favorites or whatever is in season. If you have a large skillet or wok, you can saute ingredients instead of baking in the oven. Simply cook chicken throughout and then remove from pan. Next, add the sweet potato and salsa and thouroughly cook. Finally, add the remaining ingredients including chicken, and saute until hot. You can substitute the salsa with any pureed soup bases for a completely different meals.


Calories – 666.6/333.3 | Fat (g) – 15.4/7.7 | Carbohydrates (g) – 74.8/37.4 | Protein (g) – 57.3/28.6

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