Chicken Quinoa Casserole

Casserole.. The OG one-pot wonder comfort food. This one is filled with chicken breast, quinoa, black beans and a whole lot of vegetables with a nod to Mexican flavors. Delicious, good for you, and so easy to make. It’s freezer-friendly and perfect for meal-prepping too!
Prep Time 10 mins
Cooking Time 30 mins




  1. Small dice onion, bell peppers and chicken.
  2. Preheat oven to 180°C / 355°F.
  3. 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.
  4. Add diced chicken, chili powder, cumin, garlic powder, salt and pepper and stir to combine. Saute until browned, about 3 minutes.
  5. Stir in tomatoes and drained black beans. Let the mixture come to a simmer, then turn off the heat.
  6. Stir in quinoa and Greek yogurt. Taste and adjust seasoning if necessary.
  7. Transfer mixture to a large baking dish and top with shredded cheese. Bake for 15 minutes or until cheese is golden and bubbly.
  8. Remove from oven and let cool slightly before topping with chopped cilantro. Serve hot and enjoy!


  • Store leftovers in an airtight container in the fridge for 3 days or in the freezer for up to 6 months.
  • Feel free to substitute chicken with any other protein of choice. Ground beef/ turkey/ crumbled tofu will also be great in this casserole.
  • For dairy-free, substitute shredded cheese with non-dairy cheese and Greek yogurt with coconut yogurt or cashew cheese.
  • Feel free to adjust amount of chili powder according to your spice tolerance.