Easy Mexican Chicken Quinoa Casserole
Ingredients
The base
-
1½
cups
uncooked quinoa
-
1
14 ounce can
cooked black beans, rinsed and drained
-
1½
cups
salsa
-
1½
cups
chicken broth
-
½
teaspoon
salt
-
1–2
cloves
minced garlic (optional)
-
1½
cups
shredded cheese, divided
The veggies and chicken
-
1
tablespoon
oil
-
1
jalapeno, minced
-
1
onion, sliced
-
4
bell peppers, sliced
-
1¼
pounds
boneless skinless chicken breasts, cut into small pieces
-
1
tablespoon
taco seasoning
Instructions
- Preheat the oven to 375°F.
- Mix quinoa, black beans, salsa, chicken broth, salt, garlic, and ½ cup of shredded cheese in a large bowl.
- Transfer the mixture to a greased casserole dish and bake for 30 minutes.
- While baking, heat oil in a skillet and sauté jalapeño, onion, and peppers until tender.
- Toss raw chicken with taco seasoning.
- After 30 minutes, stir the quinoa mixture and add the seasoned chicken, mixing well.
- Return to the oven and bake for another 30 minutes, stirring if needed.
- Once done, top with sautéed peppers and remaining cheese, baking for an additional 5-10 minutes until cheese is melted.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
30g
Sodium
500mg
Cholesterol
70mg
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