Unfortunately I forgot to take a picture after making this dish, promise to take one next time!
Let me know things you add or change up in this recipe, thanks.
1 cup of quinoa
1 chicken breast
2 cans Herdez Green Sauce – Salsa Verde 7 oz
1 can Amy’s Organic Refried Black Beans — 15.4 oz
1 white onion
2 cloves garlic
1 bell pepper (I love green but the choice is yours)
1 yellow zucchini
1/2 cup goat cheese
1 cup non-fat plain Greek yogurt
(Pre-heat oven to 425 degrees)
1 – Cook your quinoa (How to Cook Quinoa – Low Calorie Cooking – About.com) and put it off to the side.
2 – Cut the chicken breast into cubes and brown in pan with a small amount of olive oil, salt and pepper to taste. Add to the pot with the quinoa.
3 – Dice the white onion and saute in pan with a small amount of olive oil, add garlic and mix until translucent. Add diced bell pepper and yellow zucchini.
4 – Combine the veggies into the quinoa with chicken. Pour one can of the verde sauce into the pot and stir until well incorporated.
5 – Spray glass baking dish with Pam. Line glass baking dish with the refried black beans, spread with spoon.
6 – Spoon the veggie chicken quinoa mixture over the beans and pour the 2nd can of verde sauce over the top. Add diced goat cheese on top of the casserole.
Place into oven for 25-30 minutes or until golden brown deliciousness!
Add cubed avocado and non-fat Greek yogurt for toppings.
Happy health and late national running day all.