1 lb. chicken breasts, chopped into bite-size pieces
1 cup brown rice or quinoa, uncooked
2 Tbsp olive oil
1 bell pepper, diced
1 white onion, diced
1/2 cup spinach or kale, chopped
2 cloves garlic, minced
1 can black beans, rinsed and drained
1 can fire roasted tomatoes, drained
1 cup plain nonfat Greek yogurt
3/4 cup mozzarella cheese
1/2 cup cheddar cheese
2 Tbsp chili powder
1/2 tsp cayenne pepper
1 tsp cumin seeds
1/2 tsp salt
1/2 tsp black pepper
1. Preheat oven to 350 degrees F. Heat 1-2 Tbsp olive oil in skillet over medium-high heat. Cut chicken breasts into bite-sized pieces and cook in skillet until fully cooked (no longer pink in middle) about 5 minutes each side. While chicken is cooking, add all seasonings (chili powder, cumin, salt, pepper, cayenne) along with garlic, onion, and pepper. Cook for a few minutes, until onions and peppers are softened.
2. Prepare the brown rice or quinoa in a large pot by measuring 1 cup uncooked quinoa and combining with 2 cups of water. Bring to boil, then lower to a simmer and cover for about 12-15 minutes. Fluff quinoa with fork.
3. Add the chicken, pepper, and onion mixture to the large pot of quinoa. Drain and rinse the cans of black beans and fire-roasted dice tomatoes. Add to large pot with the spinach (or kale) and cook (on low) for about 2 minutes. Add the greek yogurt, 1/2 cup mozzarella cheese, and 1/4 cup cheddar cheese. Stir together until well-combined and pour into a casserole dish (sprayed with non-stick cooking spray).
4. Sprinkle the remaining cheese (1/4 cup cheddar, 1/4 cup mozzarella) on top of casserole and bake for 15-20 minutes. Cheese should be slightly brown on top. Remove from oven and let cool several minutes before serving. Serves 8-10.