Description
An easy Mexican chicken casserole your entire family will love! Cooked quinoa is mixed with creamy Greek yogurt, two types of cheese, black beans, fresh vegetables, and Mexican spices to create a healthy, all-in-one dinner.
Ingredients
- 2 cups Water
- 1 cup Uncooked Quinoa
- 1 Tablespoon Olive Oil
- 1 whole Yellow Onion, Chopped
- 1 whole Green Bell Pepper, Stem And Seeds Removed, Chopped
- 1 pound Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
- 1 Tablespoon Plus 2 Teaspoons Chili Powder
- 1-½ teaspoon Cumin
- ½ teaspoons Kosher Salt
- ½ teaspoons Black Pepper
- ¼ teaspoons Cayenne Pepper
- 1 teaspoon Minced Garlic
- 1 can (15 Oz. Size) Fire-Roasted Diced Tomatoes, Well Drained
- 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
- 1 cup Plain Greek Yogurt
- ¾ cups Freshly Grated Cheddar Cheese
- ¾ cups Freshly Grated Mozzarella Cheese
- 4 Tablespoons Chopped Fresh Cilantro, For Serving
Preparation
Preheat oven to 350 F. Coat a large casserole dish (about 5 quarts) with cooking spray and set aside.
Place water and quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover and let it cook for 15 minutes. Remove from heat and let it stand, still covered, for 5 minutes. Fluff with a fork and set aside.
In a large, deep sauté pan or pot, heat the olive oil over medium high. Add the onion and bell pepper, then sauté until slightly softened, about 5 minutes. Add the chicken, chili powder, cumin, salt, black pepper and cayenne pepper. Continue to sauté until the chicken is cooked through and no longer pink, about 4 minutes. Add the garlic and drained tomatoes and cook 1 additional minute. Remove from heat. Stir in the black beans, reserved quinoa, Greek yogurt, 1/2 cup cheddar cheese, and 1/2 cup mozzarella cheese.
Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with remaining mozzarella and cheddar, then bake, uncovered until hot and the cheese is melted, about 15 minutes.
Turn oven to broil, then continue cooking until the cheese is lightly browned, about 3-4 additional minutes, watching carefully so that the cheese does not burn. Remove from oven. Let it rest for 5 minutes. Garnish with chopped cilantro and serve.
