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 caloriescarbohydrate: 54.8 gcholesterol: 51.8 mgfat: 14.4 gfiber: 12.6 gprotein: 29.9 gsaturatedFat: 4.3 gservingSize: -sodium: 2255.6 mgsugar: 9.6 gtransFat: : -unsaturatedFat: : -
Directions Mexi-Quinoa Chicken Casserole
Directions
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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.
Heat 1 tablespoon oil in a skillet, cook and stir chicken until no longer pink in the center, about 10 minutes.
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.