Servings: Serves 8
Ingredients
- Cooking spray
- 1 lb. boneless, skinless chicken, cooked and diced* (about 2 – 2 ½ cups cooked)
- 2 teaspoons chili powder
- ½ teaspoon ancho chili powder or an additional ½ teaspoon chili powder for less heat
- 1 ½ teaspoons garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoons smoked paprika or regular paprika
- 1 teaspoon fine salt
- ½ cup dry quinoa (uncooked)
- 1 (14-oz) can fire-roasted canned tomatoes
- 1 (8-oz) can tomato sauce
- 1 cup water or low-sodium chicken broth
- 1 medium bell pepper, diced (any color)
- 1 jalapeno, seeds and membranes removed, diced (omit for less heat)
- 1 (10- oz) bag frozen cauliflower rice
- 1 (15-oz) can black beans, drained and rinsed or (may sub 1 ½ cups cooked lentils)
- 1 ½ cups frozen corn
- 1 (4-ounce) can diced green chiles
- 8 ounces (one block or bag) shredded colby jack or cheddar cheese (2-2 ½ cups), divided
- Optional toppings: sour cream, salsa, chopped fresh cilantro, green onion, jalapeño slices, fresh lime wedges, sliced or diced avocado, etc.
Instructions
- Preheat the oven to 375℉. Spray a 9×13-inch glass baking dish with cooking spray and set aside.
- To the baking dish, add the diced chicken, seasonings, quinoa, tomatoes, tomato sauce, water, bell pepper, jalapeño, black beans, frozen cauliflower rice, corn, green chiles, and about 1 ¼ cup of cheese and stir well to combine.
- Cover the baking dish tightly with aluminum foil and bake for 50-60 minutes or until the quinoa is tender.
- Remove the foil from the baking dish and sprinkle the top with the remaining cheese and bake for an additional 3-5 minutes or until the cheese has melted. Remove from the oven and let it stand for 15 minutes. Serve with optional toppings.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. May be frozen for longer storage.
Notes
* May substitute rotisserie chicken, if desired. Or use our recipe for perfect chicken breasts on the stovetop or Easy Instant Pot Shredded Chicken.
Nutrition Information
- Serving Size: 1/8 recipe
- Calories: 330
- Fat: 12 g
- (Sat Fat: 6 g)
- Sodium: 690 mg
- Carbohydrate: 30 g
- (Fiber: 7 g
- Sugar: 6 g)
- Protein: 27 g
- Cholesterol: 150 mg