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* Mexican Chicken Quinoa Casserole
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Mexican
Chicken Quinoa Casserole
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1 cup
uncooked quinoa
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1
tablespoon olive oil
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1 yellow
onion, chopped
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1 orange
bell pepper, chopped
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1 red
bell pepper, chopped
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1 pound
boneless, skinless chicken breasts, cut into bite-size pieces (about 2 large
breasts)
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1
tablespoon plus 2 teaspoons chili powder
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1 1/2
teaspoons ground cumin
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1/2
teaspoon kosher salt
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1/2 teaspoon
ground black pepper
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1/4
teaspoon cayenne pepper
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1
teaspoon minced garlic (about 2 cloves)
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1
(15-ounce) can fire-roasted diced tomatoes, well drained
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1
(15-ounce) can black beans, rinsed and drained
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1 cup
plain Greek yogurt
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1/2 cup
freshly grated sharp cheddar cheese, divided
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1/2 cup
freshly grated mozzarella cheese, divided
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Fresh
cilantro, for serving
1. Preheat the oven to 350 degrees
F. Coat a large casserole dish (9×13 inch) with nonstick spray and set aside.
2. Place 2 cups water and quinoa
in a large saucepan, then bring to a low boil. Reduce heat to low, cover, and
let cook for 15 minutes. Remove from heat and let stand, covered, for 5
minutes. Fluff with a fork and set aside.
3. In a large, deep sauté pot,
heat the olive oil over medium high. Add the onion and bell peppers. 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 to 5 minutes. Add the garlic and
drained tomatoes and cook 1 additional minute. Remove from the heat. Stir in
the black beans, reserved quinoa, Greek yogurt, 1/4 cup cheddar cheese, and 1/4
cup mozzarella cheese. Taste and adjust seasonings.
4. Transfer the mixture to the
prepared baking dish and spread evenly in the pan. Top with remaining cheddar
and mozzarella. Bake, uncovered, until the cheese is melted and the casserole
is hot, about 15 minutes. Turn the oven to broil, then continue cooking until
the cheese is lightly browned, about 3 to 4 additional minutes, watching
carefully so that the cheese does not burn. Let rest 5 minutes, sprinkle with
chopped cilantro, and serve. Serves 6. (Adapted from Well Plated)
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