This has been one of my favorite things I’ve created and it is super easy. I love when a dish is even better reheated because I do a lot of my cooking on Sundays while we all watch football.
1 large chicken breast grilled- I used the cilantro lime marinaded chicken from Aldi – diced
2 cups of minute quinoa or 1 cup of regular quinoa cooked according to package
1/2 an onion- diced
1 small red or orange pepper- diced
2 cloves of garlic- minced
1 teaspoon of cumin
1 teaspoon of chili powder
1 small jar of green chiles- drained
1/2 can of black beans drained and rinsed
1/2 cup of frozen corn
Package of taco sauce- which we never use in our kits or a 1/2 cup from a jar
1/2 bottle of mild salsa
1/2 cup of shredded Monterey Jack cheese
1 Roma tomato- seeds removed and diced
Spray a round casserole dish with cooking spray. Preheat oven to 350.
Add evoo to a large skillet over medium heat. Add onion and peppers and cook until slightly brown. Add garlic and cook 30 more seconds. Add spices plus S&P.
Add diced chicken, green chilies, beans, corn and cooked quinoa.
Stir in taco sauce and salsa. Then place in casserole dish. Top with cheese and cook for 15-20 minutes.
Serve with diced tomatoes, avocado and cilantro.