Mexican Chicken and Quinoa Casserole

• UQ1 cup uncooked quinoa
• EO1 tbsp extra-virgin olive oil
• YO1 yellow onion · chopped
• GB1 green bell pepper · chopped
• RB1 red bell pepper · chopped
• BS1 pound boneless skinless chicken breasts · cut into bite-size pieces
• CP1 2/3 tbsp chili powder
• GC1 1/2 tsp ground cumin
• KS1/2 tsp kosher salt
• GB1/2 tsp ground black pepper
• CP1/4 tsp cayenne pepper
• MG1 tsp minced garlic
• FD15 oz fire-roasted diced tomatoes · drained
• BB15 oz black beans · rinsed and drained
• PN1 cup plain nonfat Greek yogurt
• SC1/2 cup sharp cheddar cheese · freshly grated, divided
• MC1/2 cup mozzarella cheese · freshly grated, divided
• FCFresh cilantro · for serving

Préparation

1. 1

   Preheat the oven to 175°C. Coat a 9x13-inch casserole dish with nonstick spray.

2. 2

   Bring 2 cups of water and the quinoa to a low boil in a large saucepan. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

3. 3

   Heat olive oil in a Dutch oven or large sauté pot over medium-high heat. Add the onion, green bell pepper, and red bell pepper, sautéing for 5 minutes. Add the chicken and spices, cooking until the chicken is no longer pink, about 4 to 5 minutes. Stir in the garlic and tomatoes for 1 minute.

4. 4

   Remove the pot from heat. Incorporate the black beans, cooked quinoa, Greek yogurt, and half of the cheddar and mozzarella cheeses. Mix until combined.

5. 5

   Transfer the mixture to the prepared casserole dish and spread evenly. Sprinkle with the remaining cheese. Bake uncovered for 15 minutes, then broil for 3 to 4 minutes until the cheese is lightly browned. Let rest for 5 minutes, garnish with cilantro, and serve.