Small dice onion, bell peppers and chicken.

Preheat oven to 180°C / 355°F.

Heat up olive oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers and saute until lightly browned, about 5 minutes.

Add diced chicken, chili powder, cumin, garlic powder, salt and pepper and stir to combine. Saute until browned, about 3 minutes.

Stir in tomatoes and drained black beans. Let the mixture come to a simmer, then turn off the heat.

Stir in quinoa and Greek yogurt. Taste and adjust seasoning if necessary.

Transfer mixture to a large baking dish and top with shredded cheese. Bake for 15 minutes or until cheese is golden and bubbly.

Remove from oven and let cool slightly before topping with chopped cilantro. Serve hot and enjoy!