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Mexican Chicken Quinoa Casserole

Makes 8 - 10 servings

INGREDIENTS

2 large chicken breasts
1 cup quinoa
1 can black beans, drained
1 can fire roasted diced tomatoes
1/2 onion, chopped
1 bell pepper, chopped
1 tsp minced Garlic
3 tbsp Nutritional yeast

 

6 oz Colby cheese, shredded (save 1/2 for the top. Option: omit cheese + triple nutritional yeast amount)
1/2 cup Plain Greek yogurt
Chicken or Vegetable Broth (optional)
Pink Salt
Chili Powder
Cumin
Black pepper
Garlic Powder
Oregano

DIRECTIONS

In a small bowl, combine 1 tsp pink salt, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon oregano. Cut chicken breast into bite size chunks. Drizzle a little olive oil in a skillet, add in chicken breast + season with about 3 tsp of seasoning mix. Cook on medium until cooked through. Add in chopped onion, chopped bell pepper, + minced garlic and remaining seasoning mix. Cook until onions + peppers are tender + translucent. Meanwhile, cook quinoa (in broth, optional) according to directions. When done, add quinoa, drained black beans, tomatoes, nutritional yeast, 1/2 of the shredded cheese (or another 3 tbsp of nutritional yeast), + Greek yogurt. (Option: You can opt out of the cheese and triple the nutritional yeast amount). Mix well until all is combined. Spread out in a greased 13x9 Casserole dish. Sprinkle remaining cheese or nutritional yeast on top. Bake at 350 for 20 minutes or until hot and bubbly.

INGREDIENTS

2 large chicken breasts
1 cup quinoa
1 can black beans, drained
1 can fire roasted diced tomatoes
1/2 onion, chopped
1 bell pepper, chopped
1 tsp minced Garlic
3 tbsp Nutritional yeast
 
6 oz Colby cheese, shredded
1/2 cup Plain Greek yogurt
Chicken or Vegetable Broth (optional)
Pink Salt
Chili Powder
Cumin
Black pepper
Garlic Powder
Oregano

DIRECTIONS

In a small bowl, combine 1 tsp pink salt, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon oregano. Cut chicken breast into bite size chunks. Drizzle a little olive oil in a skillet, add in chicken breast + season with about 3 tsp of seasoning mix. Cook on medium until cooked through. Add in chopped onion, chopped bell pepper, + minced garlic and remaining seasoning mix. Cook until onions + peppers are tender + translucent. Meanwhile, cook quinoa (in broth, optional) according to directions. When done, add quinoa, drained black beans, tomatoes, nutritional yeast, 1/2 of the shredded cheese (or another 3 tbsp of nutritional yeast), + Greek yogurt. (Option: You can opt out of the cheese and triple the nutritional yeast amount). Mix well until all is combined. Spread out in a greased 13x9 Casserole dish. Sprinkle remaining cheese or nutritional yeast on top. Bake at 350 for 20 minutes or until hot and bubbly.

1. Pick Chicken

regular

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organic

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2. Pick Quinoa

regular

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organic

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3. Bean & Rice

Text
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AND

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4. Onion & Bell Pepper

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5. Pick Garlic

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6. PICK Cheese or Nutritional Yeast

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7. Cheese & Yogurt

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8. Broth

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9. Spices

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10. More Spices

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11. Salt & Pepper

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10. More Spices

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