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Ingredient
Spicy Lime Chicken and Quinoa Casserole
Introduce
Ingredient
Food ration :
16 servingsCooking time :
2 mins
4 oz
red quinoa
12 tbsp
butter
1 envelope
McCormick Grillmates Majito Lime seasoning
16 oz
Mexican cheese blend
16 oz
black olive slices
16 oz
jalapeño slices
2 can
black beans
Cooking instructions
* Step 1
Mix Majito Lime seasoning according to the envelope. Marinade chicken for at least 24 hours.
* Step 2
Cook quinoa according to package, then transfer to a large mixing bowl. Add 4 tablespoons of butter so that it doesn't clump. Stir together.
* Step 3
Chop onion and garlic and add to the quinoa. Stir together.
* Step 4
Add 2 cans of diced tomatoes with habanero, drained to quinoa mix. Add cayenne pepper and Chipotle powder as desired. Stir together.
* Step 5
Using a 10 inch frying pan or larger, on medium heat, melt 4 tablespoons of butter and add half of the quinoa mixture. Cook for approximately 10 minutes, while stirring occasionally.
* Step 6
Grill chicken, do not let it get dry. Let cool for about 5-10 minutes and chop into small chunks.
* Step 7
In a glass 9x13 baking pan, layer the pan with with 6 small tortillas.
* Step 8
Add quinoa mixture to baking pan. Spread evenly.
* Step 9
Add 1 can of black beans, drained to baking pan. Spread evenly. Layer 4 small tortillas.
* Step 10
Add approximately 1 pound of chicken to pan.
* Step 11
Add 8 ounces of jalapeño slices and olives to pan. Top off with 8 ounces of Mexican cheese.
* Step 12
Bake at 350°F for 10 minutes. Cut casserole into 8 sections.
* Step 13
Repeat steps 7-12 to make the second pan.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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5. Prioritize Potassium
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