Chicken and Black Bean Quinoa Bake with Mango Peach Salsa
Chicken and Black Bean Quinoa Bake with Mango Peach Salsa
Summer time is best spent in the beautiful out of doors, not necessarily in the kitchen, so I’m anxious to put together easy meals for the family that might just carry us over for a few days; that’s called leftovers, baby. Some dishes are even better the next day and this is one of them. So whether you eat it hot out of the oven or reheated in the microwave a couple days later, you’ll fall in love with this healthy dish with it’s southwestern flair.
I start with shredded or diced cooked chicken breasts that have been seasoned with ground cumin, chili and garlic powders, red pepper flakes and paprika. Ole! I prepare the red quinoa by cooking it with equal parts water and a favorite bottled tomato salsa. More Ole! I prepare the yummy Mango Peach Salsa from scratch or you can take a short cut and use Costco’s version. Over the top Ole! Then it’s time to layer. Quinoa, black beans, cooked chicken, Mango Peach Salsa and then top with Mexican cheese. Bake at 350 degrees for 20-25 minutes. Top with light sour cream and avocado (not pictured) and serve with baked tortilla chips and salsa, fresh fruit and/or a tossed green salad with ripe tomatoes, green onion and a Cilantro Lime Ranch Dressing for a perfect summer time dinner meal.
One of my bariatric patient’s shared this recipe with me. I’ve modified it a bit, but I think I’ve captured the yumminess of her original idea. Thank you Rose!
- Chicken and Black Bean Quinoa Bake with Mango Peach Salsa
- Cooking spray
- 1 Tbsp olive oil
- 4 chicken breasts, cut into bite-size pieces
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 1/4 tsp red pepper flakes
- 1/4 tsp freshly ground black pepper
- Juice of one lime
- 1 cup red quinoa, rinsed
- 1 cup water
- 1 cup bottled tomato salsa
- 1 cup sliced red bell pepper
- 1/4 cup sliced red onion
- 1/4 cup fresh cilantro
- 1 medium jalapeno
- 2 Tbsp fresh lime juice
- 1/2 tsp salt
- 1 cup chopped peeled mango
- 1 cup chopped peeled peaches
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 1/2 cups Mexican cheese
- 1/2 cup light sour cream
- 1/2 cup diced avocado (about 1/2 avocado)
- Preheat oven to 350 degrees F. Coat a 13 x 9-inch baking dish with cooking spray.
- Heat olive oil in a large skillet placed over medium-high heat. Add chicken and brown on all sides. Add chili powder, cumin, garlic powder, paprika, salt, red pepper flakes, black pepper and lime juice; cook and stir for another 4-5 minutes or until chicken is thoroughly cooked. (Add water if necessary to deglaze the pan). Remove from heat and set aside.
- Bring quinoa, water and salsa to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid is absorbed, 15-20 minutes. Fluff with a fork. Set aside.
- For the Salsa: Combine red bell pepper, red onion, cilantro, jalapeno, lime juice and salt in container of a food processor. Cover and pulse until finely diced. Transfer to a small bowl. Add mango and peach; stir to combine.
- Arrange quinoa on bottom of prepared baking dish. Top with black beans. Arrange chicken pieces on top of beans. Spread salsa over chicken and top with Mexican cheese.
- Bake at 350 degrees F for 25-30 minutes or until heated through. Remove from the oven and let stand for 5 minutes. Cut into 8 servings. Serve with a tablespoon of light sour cream and diced avocado.
Amy
I made this last night to eat for lunch all week. It’s going to be my favorite meal of the day for the next five days. The southwest flavor with hint of sweet from the fruit is so delicious! I love that your recipes are healthy and easy and still taste so good.
Karen
Thanks Amy. I adore this recipe too! I love the additional protein from the quinoa.