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Chicken Fajita Quinoa Casserole
Rachel Kim

Chicken Fajita Quinoa Casserole

Quinoa cooks right in the dish. Peppers and tomatoes release extra liquid, so the broth ratio is deliberately tight. Rinse the quinoa well. Its natural coating can taste bitter.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 cup uncooked quinoa rinsed and drained
  • 1 1/2 cups low-sodium chicken broth
  • 1 can 14.5 oz diced tomatoes, drained
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 small yellow onion sliced
  • 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1 cup shredded Monterey Jack cheese
  • 2 tbsp fresh lime juice

Method
 

  1. Heat the oven to 375°F and combine the quinoa, broth and drained tomatoes in a 9-by-13-inch baking dish.
  2. Add the bell peppers and onion in an even layer.
  3. Season the chicken pieces with the chili powder, cumin, salt and garlic powder and arrange them over the vegetables.
  4. Cover tightly with foil and bake until the quinoa is tender and the chicken reaches 165°F, 35 to 40 minutes.
  5. Uncover, stir the casserole, top it with Monterey Jack and bake until melted, about 5 minutes.
  6. Drizzle the lime juice over the casserole and rest for 5 minutes before serving.