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Chicken Quinoa Casserole

WITH Sarah McCarthy

Dinner/Lunch • 40 Minutes • Serves: 6 • Cost: $20.00 ($3.40 Per Serve)

A one-pot wonder and the ultimate comfort meal. This one is filled with chicken breast (lean protein), quinoa (wholegrains), black beans (legumes) and a whole lot of vegetables, amazing for your heart health. It’s perfect for meal-prepping for the week too!


  • 300g chicken breast 
  • 1 onion 
  • 1 green capsicum 
  • 1 yellow capsicum 
  • 400g tinned tomatoes 
  • 400g black beans, drained 
  • 2 tsp olive oil 
  • 1 tbsp chilli powder 
  • 1.5 tbsp cumin 
  • 2 garlic cloves 
  • 1 cup dry quinoa, rinsed 
  • 3 cups of water 
  • ½ cup shredded cheese 
  • 200g low-fat Greek yogurt 
  • 1 bunch coriander, chopped


  1. Preheat oven to 180°C. Add quinoa and water to a saucepan. Bring to boil and then lower to low and put on the lid. Cook for 10-15 minutes. 
  2. Small dice onion, garlic, capsicums, and chicken. 
  3. Heat up olive oil in a large non-stick pan over medium-high heat. Add onion, garlic and capsicums and sauté until lightly browned, about 5 minutes. 
  4. Add diced chicken, chilli powder, cumin, salt and pepper and stir to combine. Sauté until browned, about 3 minutes.
  5. Stir in tomatoes and drained black beans. Let the mixture come to a simmer, then turn off the heat. 
  6. Stir in quinoa and Greek yogurt. Taste and adjust seasoning if necessary. 
  7. Transfer mixture to a large baking dish and top with shredded cheese. Bake for 15 minutes or until cheese is golden and bubbly. 
  8. Remove from oven and let cool slightly before topping with chopped coriander. Serve hot and enjoy!