Mexi-Quinoa Chicken Casserole recipe

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Ingredients

2 cups chicken broth
1 cup quinoa
2 tablespoons olive oil, divided
3 skinless, boneless chicken breast halves, cut into bite-size pieces
1 onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, chopped
1 (15 ounce) can black beans, rinsed and drained
1 ½ cups salsa
1 (6 ounce) can tomato paste
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
¼ cup sour cream
¼ cup shredded Cheddar cheese

Nutrition Info

457.8 calories
carbohydrate: 54.8 g
cholesterol: 51.8 mg
fat: 14.4 g
fiber: 12.6 g
protein: 29.9 g
saturatedFat: 4.3 g
servingSize: -
sodium: 2255.6 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.

  2. Heat 1 tablespoon oil in a skillet, cook and stir chicken until no longer pink in the center, about 10 minutes.

  3. Heat 1 tablespoon oil in a separate large skillet over medium heat, cook and stir onion, green bell pepper, and jalapeno pepper until tender, 5 to 10 minutes. Mix quinoa, chicken, black beans, salsa, tomato paste, garlic salt, cumin, chili powder, black pepper, and oregano into onion mixture, cook, stirring occasionally, until casserole is heated through and thickened, 5 to 10 minutes. Top casserole with sour cream and Cheddar cheese.

Recipe Yield

5 servings

Recipe Note

Spicy, half-healthy casserole;would be great with ground beef too.

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