Eating healthy around the holiday’s can be tricky. Cookies, candy, sweets, Christmas parties, alcohol and big meals can wreak havoc on your waistline. While it’s nice to indulge in all of these sweets and celebrations, it is also easy to loose track of all of your hard work of working out and eating healthy. You can still easily whip up a delicious and healthy dinner during the week! This Greek Yogurt Chicken and Quinoa Casserole is healthy and low carb. Greek Yogurt is a great substitution for many items, including sour cream. My favorite greek yogurt is Chobani. They use only natural ingredients that are not genetically modified and I find that it is the creamiest and has the best flavor. For this casserole, I used Chobani Blended Plain Non-Fat greek yogurt. It pulls the whole dish together! This casserole makes a lot, so you can make and eat through out the week!
4 cups of cooked quinoa
3 chicken breasts, cooked and shredded
1 cup of spinach
1 – 15 oz can of black beans, rinsed
1 – 5.3 oz plain non fat Chobani greek yogurt
2 tbs ground cumin
2 tbs Mrs. Dash salt-free southwest chipotle
Salt and pepper to taste
Salsa, Avocado, guacamole, shredded cheese, greek yogurt
*You can add in additional vegetables to preference. I also love Mrs. Dash’s salt-free seasoning, but if you do not have that you could use chili powder.
- Preheat oven to 350 degrees
- In a large bowl mix all ingredients, except for additional toppings.
- Mix until everything is evenly coated with the greek yogurt and spices.
- Spray a 2.75 qt baking dish with non-stick cooking spray and scoop mixture into dish.
Bake at 350 degrees for 20 minutes. Remove from oven and sprinkle with cheese. Add additional toppings and serve.