Chicken recipes: Mexi-Quinoa Chicken Casserole

Chicken recipes: Mexi-Quinoa Chicken Casserole

Chicken recipes: Mexi-Quinoa Chicken Casserole
"Spicy, half-healthy casserole; would be great with ground beef too."

Ingredients:

• Original recipe makes 5 servings
•  2 cups chicken broth
•  1 cup quinoa
•  2 tablespoons olive oil, divided
•  3 skinless, boneless chicken breast halves, cut into bite-size pieces
•  1 onion, chopped
•  1 green bell pepper, chopped
•  1 jalapeno pepper, chopped
•  1 (15 ounce) can black beans, rinsed and drained
•  1 1/2 cups salsa
•  1 (6 ounce) can tomato paste
•  2 teaspoons garlic salt
•  1 teaspoon ground cumin
•  1 teaspoon chili powder
•  1 teaspoon ground black pepper
•  1 teaspoon dried oregano
•  1/4 cup sour cream (optional)
•  1/4 cup shredded Cheddar cheese (optional)

Directions:

1. Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
2. Heat 1 tablespoon oil in a skillet; cook and stir chicken until no longer pink in the center, about 10 minutes.
3. Heat 1 tablespoon oil in a separate large skillet over medium heat; cook and stir onion, green bell pepper, and jalapeno pepper until tender, 5 to 10 minutes. Mix quinoa, chicken, black beans, salsa, tomato paste, garlic salt, cumin, chili powder, black pepper, and oregano into onion mixture; cook, stirring occasionally, until casserole is heated through and thickened, 5 to 10 minutes. Top casserole with sour cream and Cheddar cheese.