One Dish Chicken Fajita Quinoa Bake


        1 16-ounce jar of your favorite thick and chunky salsa

        1 15-ounce can black beans, rinsed and drained

        1 14.5-ounce can reduced-sodium chicken broth

        1 cup uncooked quinoa (rinse if needed) 

        1 red pepper, cut into strips (to equal about 1½ cups)

        1 green pepper, cut into strips (to equal about 1½ cups)

        ½ of a large sweet onion, cut into strips (to equal about 1¾ – 2 cups)

        1 pound chicken breasts, cut into strips

        1 tablespoon olive oil

        3 teaspoons chili powder

        2½ teaspoons ground cumin

        2 teaspoons garlic powder

        Dash of salt – optional

        ½ tsp pepper

        Optional toppings for serving: shredded cheese, shredded lettuce, reduced-fat sour cream, avocados or guacamole, chopped cilantro or green onions, hot sauce.

        Also, if you enjoy a different grain instead of quinoa like "Freekeh or Black rice", you can directly substitute for 1 cup.



1.  Preheat oven to 400°F.

2.  Mix salsa, black beans, chicken broth and quinoa in a 9×13 baking dish coated with cooking spray.

3.  In a large bowl, combine peppers, onion, chicken, oil and seasonings until thoroughly combined. Spoon pepper mixture over quinoa mixture in baking dish.

4.  Cover tightly with foil and bake for 40-50 minutes (depending on thickness of your chicken and peppers and your brand of quinoa), or until chicken is cooked through, veggies are crisp-tender, and quinoa is done.

5.  Serve with desired toppings.