Description
A flavorful and nutritious main course featuring quinoa, chicken, and vibrant enchilada sauce, perfect for busy weeknights.
Ingredients
- Non-stick cooking spray
- 1 cup dry quinoa
- 2 bell peppers, diced (red and orange or yellow recommended)
- 1/2 red onion, diced
- 1 (15-oz.) can black beans, drained and rinsed
- 1 lb. boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 3/4 tsp. kosher salt, divided
- 1 1/2 cups chicken broth
- 1 cup red enchilada sauce
- 1 cup shredded Mexican blend cheese
- Avocado slices or guacamole, for topping
- Fresh cilantro, for garnish
- Sour cream or Greek yogurt, for serving
- Hot sauce, for an extra kick
- Lime juice, to brighten the dish
Instructions
- Preheat your oven to 350ºF.
- Spray a 9×13 inch baking dish with non-stick cooking spray.
- Add the quinoa to the baking dish, spreading it evenly across the bottom.
- Scatter diced bell peppers, onion, and black beans over the quinoa layer.
- Arrange chicken over the black beans, seasoning with chili powder, cumin, and 1/2 tsp. salt.
- In a large glass measuring cup or bowl, combine the chicken broth, enchilada sauce, and remaining 1/4 tsp. salt.
- Pour the sauce mixture over the contents in the baking dish.
- Cover the dish with foil and bake for 45 minutes.
- Remove foil, stir the mixture well, and return to the oven uncovered for another 15 minutes.
- Stir again, then sprinkle cheese over the top.
- Bake uncovered for another 10 to 15 minutes, until the cheese is melted and bubbly.
Notes
Experiment with toppings like avocado or guacamole for added freshness. Customize vegetables by adding zucchini or corn.
