Ingredients
- 1 lb of chicken
- 2 cups of cooked quinoa (one cup of dry quinoa cooked according to package)
- 2 tbsp. of EVOO (extra virgin olive oil)
- 1 onion – diced
- 1 green pepper – diced
- 2 cloves of garlic – minced
- 4 ears of corn – kernels cut off the cob
- 1 zucchini thickly grated
- 1 can of green chilies
- 1 can of white beans WITH juice – NO SALT ADDED
- 1 cup of almond meal-divided ( 1/3 for the filling 2/3 for the topping)
- 1 tsp. of cumin
- 1 tsp. of coriander
- ½ tsp. of cayenne* omit this is you’re not a spicy food fan
- 2 tsp. Salt
- 1 tsp. pepper or to taste
- Remove corn kernels from their husks.
- Boil water and cook quinoa according to package directions.
- Cube chicken breast.
- Heat a large pan with EVOO; cook chicken until juices run clear.
- Remove chicken and set on a separate plate.
- Chop onion and pepper.
- Heat remaining tbsp. of EVOO in a pan.
- Cook onions and peppers for 3-5 mins.
- Shred zucchini.
- Add zucchini, corn, chilies, garlic and spices into the pan. Cook for 5 mins until soft.
- Pour in chicken, beans (with juice), quinoa, and 1/3 cup of almond meal.
- Remove pan from heat and pour mixture into a casserole dish sprayed with oil.
- Top with remaining almond meal.
- Bake for 20-25 mins until the topping is brown and the edges bubble.