Mexican Chicken and Quinoa Casserole
Quinoa, fresh vegetables, black beans, and chicken form the base of this creamy, protein-packed casserole. This balanced dish combines bold spices with a satisfying texture for a wholesome family meal.
Ingrédients
- 1 cup uncooked quinoa
- 1 tbsp extra-virgin olive oil
- 1 yellow onion · chopped
- 1 green bell pepper · chopped
- 1 red bell pepper · chopped
- 1 pound boneless skinless chicken breasts · cut into bite-size pieces
- 1 2/3 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1 tsp minced garlic
- 15 oz fire-roasted diced tomatoes · drained
- 15 oz black beans · rinsed and drained
- 1 cup plain nonfat Greek yogurt
- 1/2 cup sharp cheddar cheese · freshly grated, divided
- 1/2 cup mozzarella cheese · freshly grated, divided
- Fresh cilantro · for serving
Préparation
- 1
Preheat the oven to 175°C. Coat a 9x13-inch casserole dish with nonstick spray.
- 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
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
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
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.