Mexican Chicken Casserole

• •
  Quinoa, Dry(240g)
• •
  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Yellow Onion
• •
  Bell Pepper
• •
  Bell Pepper
• •
  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  Chili powder(15g)
• •
  Cumin, Ground(8g)
• •
  1/2 teaspoon kosher salt
• •
  1/2 teaspoon ground black pepper
• •
  Cayenne Pepper, Ground(1g)
• •
  Garlic(5g)
• •
  Canned Diced Tomatoes(425g)
• •
  Beans, Black, Canned, Drained(425g)
• •
  Greek Yogurt (Nonfat)(240g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

• •
  Cheddar Cheese(120g)
• •
  Mozzarella Cheese(120g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

• •
  Cilantro, Fresh

Instructions

1. 1Cook the quinoa by combining it with 2 cups water in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork and set aside.
2. 2Heat the olive oil in a large, deep sauté pot over medium-high heat for 1 minute until shimmering.
3. 3Add the onion and both bell peppers to the pot and sauté for 5 minutes over medium-high heat, stirring occasionally, until slightly softened.
4. 4Add the chicken breast, chili powder, ground cumin, cayenne pepper, salt, and black pepper to the pot. Continue cooking over medium-high heat for 4–5 minutes, stirring occasionally, until the chicken is no longer pink and reaches an internal temperature of 165°F.
5. 5Stir in the fresh garlic and cook for 1 minute over medium-high heat until fragrant. Add the diced tomatoes and cook for 1 additional minute. Remove from heat.
6. 6Fold in the black beans, cooked quinoa, Greek yogurt, and half of the shredded cheddar and mozzarella cheeses. Taste and adjust seasoning as needed.
7. 7Divide the mixture evenly into 6 airtight containers while hot, then top each with the remaining cheddar and mozzarella cheeses. If serving immediately, transfer to a 9×13 inch casserole dish, top with remaining cheeses, and bake uncovered at 350°F for 15 minutes until hot and cheese melts, then broil for 3–4 minutes until the cheese is lightly golden brown. Let rest 5 minutes and sprinkle with fresh cilantro before serving.