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.