Description
A nutritious and flavorful twist on classic comfort food, this healthy salsa verde chicken casserole is perfect for weeknight dinners.
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 cup quinoa
- 2 cups water or low-sodium chicken broth
- 1 can black beans, rinsed and drained
- 1 cup frozen corn
- 1–2 bell peppers, diced
- 1 cup salsa verde
- 1 cup shredded cheese (Monterey Jack or cheddar)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse 1 cup of quinoa and combine with 2 cups of water or broth in a saucepan. Bring to boil, then simmer for 15 minutes until liquid is absorbed.
- In a skillet, heat 1 tablespoon of olive oil over medium heat, add diced chicken, and season with salt, pepper, cumin, and smoked paprika. Cook until browned and no longer pink, about 6-8 minutes.
- Add rinsed black beans, frozen corn, and diced bell peppers to the skillet, stir, and cook for 5 minutes until vegetables are tender.
- In a large bowl, mix cooked quinoa, sautéed chicken, vegetables, and salsa verde until well combined.
- Transfer to a greased 9×13 inch baking dish, top with shredded cheese, cover with foil, and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and slightly browned.
- Let the casserole rest for a few minutes before serving, garnishing with fresh cilantro or avocado slices if desired.
Notes
Can be customized with different grains or vegetables to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken casserole, salsa verde, healthy weeknight dinner, quinoa, comfort food