Description
This Easy Mexican Chicken Quinoa Casserole is a vibrant, one-dish wonder bursting with flavor. Combining juicy chicken, protein-packed quinoa, and colorful veggies, it’s perfect for busy weeknights or meal prep. Simple to make and customizable to your taste, this dish guarantees satisfaction for the whole family. Enjoy a hearty, wholesome meal that’s sure to impress without the fuss!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup bell peppers (mixed colors), diced
- 1 onion, diced
- 1 cup corn (fresh or frozen)
- 2 tsp chili powder
- 1 tsp cumin
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro (optional) for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a large baking dish with nonstick spray.
- In a skillet over medium heat, sauté the diced onion in oil until translucent (about 5 minutes).
- Add the chicken breasts and cook until golden brown on all sides (8-10 minutes), ensuring they are cooked through.
- Stir in bell peppers, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper; cook for another 5 minutes.
- Fold in the rinsed quinoa and add 1½ cups of water or chicken broth.
- Transfer the mixture into the baking dish and top with shredded cheese. Bake uncovered for about 30-35 minutes until bubbly and golden brown.
- Let cool slightly before serving and garnish with fresh cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg