Tex Mex Chicken Quinoa
More than 10 years ago (gosh I feel old typing that lol) I had the absolute JOY of serving the precious Tarence Family as their event planner as they celebrated their twin girls Sweet 16 Birthday. It was so. much. fun. - full on BBQ/Hoe-Down theme complete with alllll the fixins and even a line dancing instructor!!!! I mean it was honestly the best Sweet 16 I for sure have ever attended :)
Well, their mother is THE Jamie Tarence of Family Savvy a Lifestyle Blogger and SavvyCast host - which KBE has had the gift of being a part of (!!!) Listen to KBEs time on the Podcast if you want a good laugh and a listen. But Jamie is an AMAZING cook/hostess/wife/momma and this recipe is HERS!! So if you like this be sure to check our more of her recipes on her website!!!!! And make sure you give her a follow!!
RECIPE:
1 cup uncooked white quinoa (you can really use any quinoa)
1 1/4 lb boneless skinless chicken breasts
2-14 ounce can black beans, drained and rinsed
1 1/2 cups salsa (I buy fresh :))
2 cups chicken broth
4 cloves minced garlic
3 cups shredded pepper-jack cheese, divided in half
3T extra virgin olive oil
2 small jalapeños, deseeded and finely diced
1 onion, sliced and chipped into large pieces
1 cup of corn (I use frozen)
1 yellow, 1 red, 1 green bell pepper chopped in large pieces
2 tsp fajita seasoning (optional)
2T taco seasoning
INSTRUCTIONS:
Preheat the oven to 375.
Boil the chicken breasts, then cut into small pieces. (When I have more time, I go ahead and cut the raw chicken into bite size bites, heat Olive Oil in the pan and cook them that way ;))
Mix the quinoa, black beans, salsa, corn, chicken broth, salt, garlic, and 1 1/2 cup of shredded cheese in a large bowl.
Transfer to a 9x13 casserole dish sprayed with baking spray.
Bake for 30 minutes.
While quinoa is baking, heat the oil in a large skillet
Add the diced jalapeños, onions, and peppers; sprinkle with salt and pepper to taste. Sauté until crisp-tender (like you would for fajitas). Remove from heat.
Toss the chicken with taco and fajita seasoning and add to the sautéed vegetables.
Remove quinoa from oven after 30 minutes; stir well and add the chicken vegetable mixture.
Return to the oven for another 30 minutes of baking.
when quinoa is done, top with remaining 1 1/2 cup of cheese and bake for another 5-10 minutes (or until the cheese is melted)
Garnish with Sour Cream and fresh cilantro and ENJOY!!!!!!!
FYI: When I cook, I cook lol so I almost ALWAYS double my recipes. Enjoy sharing this with a neighbor, gifting to a friend with a new baby or better yet INVITE PEOPLE over for a meal!!! I always feel like the Lord uses that special time around the table :) IF you are choosing to FREEZE your 2nd casserole I would recommend baking it in disposable and wrapping it several times in both plastic wrap and aluminum foil prior to putting it in the freezer :)
A few helpful Links :)