Quinoa Chicken Chili Bake

• Gluten free

• Meat

  • 6 Of diced chicken, reds

• Produce

  • 1 Handful Cilantro, fresh
  • 1 tbsp Garlic powder
  • 1 Onion, small
  • 1 can Tomatoes

• Pasta & Grains

  • 3 Of cooked quinoa, yellows

• Baking & Spices

  • 2 tbsp Chili powder
  • 2 tbsp Paprika
  • 1 14 oz bag Peppers, frozen
  • 1 Sprinkle Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Dairy

  • 3 Of shredded cheddar cheese, blues

Found on ashleysweeneyrd.com

Description

Ingredients

• 6 reds of diced chicken (approx 6 small chicken breasts)
• 1 14 oz bag of frozen peppers (or 4 greens of diced peppers)
• 1 small onion, diced (1 green)
• 1 can diced tomatoes, drained (1 green)
• 3 yellows of cooked quinoa (3 yellows)
• 3 blues of shredded cheddar cheese (3 blues)
• 2 Tbs olive oil (6 teaspoons)
• 2 Tbs chili powder
• 2 Tbs paprika
• 1 Tbs ground cumin
• 1 Tbs garlic powder
• Sprinkle of salt & pepper
• Handful fresh cilantro, diced

Directions

• Saute onions in 1 Tbs olive oil. Add frozen veggies and saute until cooked. In large bowl, mix all of the ingredients together- Remaining oil, cooked quinoa, diced chicken, onions/peppers, and spices. Spray 8x11 glass pan with cooking spray and pour in ingredients. Bake at 350 for about 30 minutes. Serve with hot sauce or on its own.