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!


  • 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


  1. Prepare Quinoa, cook 1 cup Quinoa in 2 cups water for approximately 20 minutes until fluffy.
  2. While the Quinoa is cooking, prepare chicken.
  3. In large frying pan over med-high heat add 2 Tbs coconut oil and chicken.
  4. Cook until no longer pink in the middle.
  5. Preheat oven to 375 degrees
  6. In large bowl add Quinoa, chicken, salsa, corn, black beans, cilantro, cumin, chili powder, salt, and pepper. Mix well.
  7. Mix in 1 cup cheese.
  8. Add to lightly grease 2 quart casserole pan.
  9. Top with remaining cheese.
  10. Bake for 15 minutes.
  11. Garnish with Avocado and Tomato
  12. Enjoy!

Keywords: Chicken Quinoa Mexican Casserole, chicken quinoa casserole, Mexican casserole, gluten free, quinoa casserole

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