Description
Easy Mexican Chicken Quinoa Casserole is a vibrant and flavorful dish that brings the spirit of Mexico right to your dining table. This hearty casserole features tender chicken, fluffy quinoa, and colorful bell peppers mingled with zesty salsa and spices, making it perfect for family dinners or gatherings. It’s simple to prepare, adaptable to your favorite ingredients, and guaranteed to impress everyone at the table. Enjoy a fiesta in every bite!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup quinoa (well-rinsed)
- 1 can (15 oz) black beans (drained)
- 1 cup bell peppers (diced; mix of red and green)
- 1 cup salsa (your choice)
- 1 tsp cumin
- 1 tsp chili powder
- 1.5 cups shredded cheese (cheddar and Monterey Jack blend)
- Fresh cilantro (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a large baking dish.
- In a saucepan, combine rinsed quinoa with 2 cups of water; bring to a boil, then simmer covered for about 15 minutes until fluffy.
- In a skillet over medium heat, cook diced chicken in olive oil until browned. Add bell peppers and sauté until tender.
- Stir in black beans, cooked quinoa, salsa, cumin, chili powder, and half the cheese until combined.
- Transfer mixture to the baking dish, top with remaining cheese, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg