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Thai Chicken Casserole with Quinoa
This easy Thai Chicken Casserole with Quinoa is a perfect weeknight meal packed with family friendly flavors. Leftovers reheat well, too!
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Course:
30 Minute Meal
Cuisine:
Thai
Prep Time:
5
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
-6 Servings
Calories:
507
kcal
Author:
Jenni - The Gingered Whisk
Ingredients
¾
cup
quinoa
4
mini sweet peppers
diced
2
garlic cloves
minced
15
ounces
black beans
rinsed and drained
15
ounces
coconut milk
1
cup
raisins
2
TBSP
coconut oil or olive oil
¼
tsp
salt
1
tsp
curry powder
¼
tsp
cayenne powder
¼
tsp
chili powder
1
cup
chopped cilantro
divided
1
bunch green onions
chopped
2
cups
chopped cooked chicken
you can use leftover, rotisserie, or just skillet cook a few chicken breasts
Instructions
Preheat oven to 350F.
Rinse the quinoa and cook according to package directions (7-10 minutes).
While the quinoa is cooking, heat a large cast iron skillet over medium heat.
Add the oil, garlic, peppers, cayenne powder, curry powder, and chili powder, and the white parts of the green onions. Sautee 6 minutes.
Stir in the black beans, coconut milk, raisins, salt, 1/2 cup of the cilantro, chicken and the quinoa.
Bake for 30 minutes.
Allow to sit for 5 minutes.
Top with the green onions and remaining cilantro, serve, and Enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving:
1
g
|
Calories:
507
kcal
|
Carbohydrates:
46
g
|
Protein:
21
g
|
Fat:
29
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
7
g
|
Cholesterol:
42
mg
|
Sodium:
149
mg
|
Fiber:
9
g
|
Sugar:
17
g