Chili Chicken, Kale + Quinoa Bake

You should probably make this now. Why? Because it is delicious, obviously. Plus, it pleases both the man and the woman. It is healthy, but it tastes decadent. It is packed with all the flavors of chili then tossed with quinoa and baked with a little bit of cheese. The perfect comfort food. Yes, I went there.

And if that wasn’t convincing enough, Andrew the H declared (and this is a direct quote), “This is amazing. Top 10 dinners ever.” If that isn’t a ringing endorsement, I don’t know what is. Enjoy and you’re welcome.

Now, the ingredient list may seem daunting but it comes together in a snap. Promise. And if your guy complains that this seems too healthy (he won’t), he can cover it with sour cream. Everyone wins.

Chili Chicken Quinoa Bake
{Serves 8}

1 cup quinoa, uncooked
2 cups chicken broth
1 tablespoon coconut oil
1 small yellow onion, diced
1 jalapeño, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 cups chopped kale (stems removed, thinly sliced)
1 14-oz can rotel
1 cup chopped tomatoes (canned or fresh)
1 heaping tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1 teaspoon salt
1 cup corn
1 14-oz can black beans, rinsed and drained
1 rotisserie chicken, breasts shredded
1 cup greek yogurt
1.5 cups shredded monterey jack cheese
1/2 cup cilantro + more for garnish
1/2 cup green onion + more for garnish

Topping Options:
sour cream
salsa
pickled jalapeño

Preheat oven to 350°.

Bring the quinoa and chicken broth to a boil in a medium saucepan. Reduce heat, cover, and cook for 15 minutes. Fluff with a fork and set aside.

Meanwhile, heat coconut oil in a large pot. Saute onions, jalapeño, and red bell pepper until vegetables are softened, about 5-7 minutes. Add garlic and cook 2 minutes. Add kale and cook for another 2 minutes until kale has softened.

Turn off heat and add the remaining ingredients: chili powder, cumin, garlic powder, salt, cooked quinoa, black beans, corn, greek yogurt, 3/4 cup monterey jack cheese, tomatoes, rotel, chicken, cilantro, and green onions. Mix well to combine.

Pour mixture in greased 9×13 dish. Top quinoa with the rest of the cheese, 3/4 cup monterey jack.

Bake for 30 minutes until cheese is melted and mixture is warmed through. Garnish with cilantro and green onions. Serve with your favorite salsa, sour cream (or greek yogurt), pickled jalapeños, green onions, and cilantro.

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