Macro-Friendly Quinoa Enchilada Bake
I was very proud of myself for creating this recipe with the most random assortment of leftovers and canned/dry goods!
I know you’ll love this one as much as I did.
Makes 6 good-sized servings and macros are listed below!
Here’s what it is:
1 container of canned corn (drained)
1 container of canned sweet peas (drained)
1 C dry quinoa
14 oz of cooked chicken thighs (add even more if you have it, shredded chicken breast would be great in here too!)
2 containers to petite diced tomatoes with jalapeño and cilantro (1.3 C each can)
Ranch seasoning packet
1 container of canned tomato sauce
1.4C shredded cheese (I’d have doubled the cheese if I had it, but this actually seemed to be enough! Feel free to add more.)
Instructions:
Preheat the oven to 400 and start boiling 1 C of dry quinoa with 2 C of water until fully cooked.
Combine corn, peas, diced tomatoes (save the larger can of tomato sauce, just use the smaller cans of diced tomatoes) and cooked chicken in a large skillet with salt, pepper, and ranch seasoning powder (to taste). Cook on low to medium heat about 5-10 minutes.
Pour the vegetable mixture into a greased baking pan and add in the cooked quinoa. Stir until well combined and the chicken is evenly distributed.
Top with a can of tomato sauce and the shredded cheese. Bake for 20 minutes.
Once cooked, slice into 6 equally sized portions for accurate macros!
MACROS: 41c, 9f, 21p at 335 calories and 10g of FIBER per serving!!
*Don’t forget to share with someone who would love this recipe!
& In the meantime, to learn more about macro nutrition and flexible eating, join my free Live the Fit Life Facebook group where you can participate in my free 3-Day Flexible Eating Workshop. This workshop is pinned to the “announcements” at the top of the group and starts with “Unit 1”. This is a great place to start. I look forward to seeing you inside!
