Mexican Chicken Quinoa Casserole

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Quinoa

  Uncooked

  1 cup or 170g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salsa verde

  Campbell soup company, pace

  1 ⅓ cup or 341g

• Onions

  Raw

  ½ small or 35g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ¾ cup or 123g

• Canned black beans

  Low sodium, drained

  ¾ cup or 195g

• Garlic powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Mexican cheese

  Blend, reduced fat

  3 cup, shredded or 339g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Onions

  Young green, tops only

  2 stalk or 24g

Directions

1. Preheat the oven to 375°F. Grease a 9x13-inch baking dish with non-stick cooking spray and set aside.
2. Cook the quinoa according to package instructions.
3. Season the chicken breast with salt and pepper. Heat olive oil in a large skillet over medium heat and cook the chicken for 5 minutes, then flip.
4. Add water to cover the chicken, cover the skillet with a lid, and cook for 7-10 minutes until the internal temperature reaches 165°F. Set aside to cool, then shred.
5. Once the quinoa is cooked, fluff with a fork and season with salt and pepper. Transfer to a large bowl.
6. Add shredded chicken, salsa verde, onion, green chiles, corn, black beans, garlic powder, cumin, and chili powder to the quinoa. Stir to combine, then fold in half of the cheese.
7. Transfer the mixture to the prepared baking dish and top with the remaining cheese.
8. Bake for 20 minutes or until the cheese is melted and bubbly.
9. Remove from the oven and top with fresh cilantro and green onions before serving.

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