Tex-Mex Chicken and Quinoa Casserole with Lime Crema and Pico De Gallo

bitesofbri.com

clements

subheading: Pico de Gallo:

1 heaping cup diced tomato

¼ cup diced onion

1 tbsp cilantro, chopped

1 tsp olive oil

½ tsp salt

½ lime, juiced

subheading: For the chicken:

2 chicken breasts, cubed

½ tsp chili powder

½ tsp cumin

½ tsp granulated garlic

½ tsp salt

1 lime, juiced

1 tbsp olive oil

1 cup quinoa, rinsed and drained

subheading: For the vegetables:

2 tbsp olive oil

1 yellow onion

1 yellow pepper

1 red pepper

2 corn cobs, corn sliced off the cob

1 jalapeno

1 tsp salt

2 tsp chili powder

2 tsp granulated garlic

2 tsp dried oregano

1 tsp cumin

½ tsp cayenne pepper

1 can black beans

2 cup cheddar cheese, divided

½ cup feta cheese, crumbled

subheading: Toppings:

1 cup sour cream

½ lime, juiced

avocado, for topping

cilantro

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