Chicken Quinoa Mexican Casserole
This Chicken Quinoa Mexican Casserole is packed with protein and loaded with flavor! This makes a big batch which is perfect for meal prepping!
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 6-8 1x
- Category: Main Dish
- Cuisine: Mexican
Ingredients
Scale
- 2 Chicken Breasts boneless chopped into 1 inch size pieces
- 1 cup Quinoa
- 1 1/2 cup Salsa, I used Chipotle Lime for extra spice, you can use any kind you prefer
- 1/2 cup frozen Corn
- 1/2 cup Black Beans drained and rinsed
- 1/4 cup fresh Cilantro chopped
- 1/2 tsp Cumin powder
- 1/2 tsp Chili powder
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1 1/4 cup Mild Chedder Cheese (you can use any cheese you prefer)
- 2 Tbs Coconut Oil (you can use any cooking oil)
- 1 Avocado diced
- 1 Roma Tomato diced
Instructions
- Prepare Quinoa, cook 1 cup Quinoa in 2 cups water for approximately 20 minutes until fluffy.
- While the Quinoa is cooking, prepare chicken.
- In large frying pan over med-high heat add 2 Tbs coconut oil and chicken.
- Cook until no longer pink in the middle.
- Preheat oven to 375 degrees
- In large bowl add Quinoa, chicken, salsa, corn, black beans, cilantro, cumin, chili powder, salt, and pepper. Mix well.
- Mix in 1 cup cheese.
- Add to lightly grease 2 quart casserole pan.
- Top with remaining cheese.
- Bake for 15 minutes.
- Garnish with Avocado and Tomato
- Enjoy!
Find it online: https://tastefulventure.com/chicken-quinoa-mexican-casserole/
