Flashback Friday: Mexican Chicken Bake

Mexican Chicken Bake

I call this dish Mexican Chicken Bake, but I also like to call it “Single Lady Dinner” because that’s what I used to call it. Back in the day before my now-husband and I moved in together, I made this at least once a week. First, the ingredients are not very expensive. And second, it gave me a hearty and healthy meal with lots of leftovers so I didn’t have to cook every night! And then I completely forgot it even existed until I was flipping through some old posts and was all like, “Ohhhhh mannnn, I gotta make that one again!”. This is another one of those recipes that I can make on a Sunday and then pack into individual containers for work lunches during the week.

Believe me when I say though, this is just not single lady food. Whether you are just cooking for yourself or for a family, this recipe is a winner, especially this time of year as it starts to cool off outside. It’s nice and filling, but without really weighing you down and best of all, it’s packed with protein from the quinoa, chicken, and black beans! If you or the fam aren’t into quinoa, you can also use rice.

Mexican Chicken Bake

Mexican Chicken Bake

Ingredients:

  • 1 cup uncooked quinoa (or rice)
  • 2 cups water
  • 1/2 cup finely diced onion
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 pound ground chicken breast (or turkey)
  • 2 cans (14-ounces) black beans, drained and rinsed
  • 1 can (15-ounces) diced tomatoes, reserve about half the liquid
  • 1 1/2 tablespoons taco seasoning
  • 1 cup reduced-fat shredded cheddar cheese
  • Optional Toppings: sour cream, olives, green onion, and cilantro

Directions:

  1. Preheat oven to 350 degrees. In a saucepan, cook quinoa or rice in 2 cups of water until liquid is absorbed and quinoa is cooked. Set aside.
  2. In a large sauté pan, heat olive oil and add onions. Cook for 2-3 minutes. Add chicken. Sprinkle with some salt and pepper and cook for 8 minutes or until lightly browned, breaking it up with a spatula while cooking.
  3. Add diced tomatoes (along with the reserved liquid) and black beans to the chicken. In a small bowl, whisk together the taco seasoning and one tablespoon of water. Pour over the chicken mixture and stir to combine.
  4. Add mixture to a 8 x 8 baking dish. Sprinkle with cheese, cover with foil and bake for 15 minutes. Remove foil and bake for another 5 minutes until cheese is melted. Remove from oven and scoop into bowls. Top with toppings of your choice and serve!
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Mexican Chicken Bake

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5 comments

  1. This Mexican bake could definitely be enjoyed by a lot of people, it looks so fresh and delicious! :D

    Cheers
    Choc Chip Uru

  2. Ha! Single lady dinner – mine was a huge pot of minestrone. I made it all the time and then would eat it for days straight!

    This looks awesome – so my kind of meal!

  3. How clever to use quinoa! Great way to get me kids to try quinoa too.

  4. YUM!! Casseroles and any sort or pasta or grain bake is my new thing! I love the leftover idea for lunches throughout the week!

  5. Pingback: Cinco de Mayo Recipe Round Up - Eat. Drink. Love.

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