Macro-Friendly Quinoa Enchilada Bake

Ingredients

• Corn (16 oz)
• Green Peas (16 oz)
• Quinoa (1 cup)
• Diced Tomatoes (3 cup)
• Jalapeno Peppers (1 pepper)
• Cilantro (4 sprigs)
• Ranch Dip Seasoning Mix, Ranch Dip (28 g)
• Tomato Sauce (12 oz)
• Mexican Blend Cheese (1.5 cup shredded)
• Chicken Thigh (16 oz)

Instructions

1. Preheat the oven to 400 and start boiling 1 C of dry quinoa with 2 C of water until fully cooked.
2. 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.
3. 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.
4. Top with a can of tomato sauce and the shredded cheese. Bake for 20 minutes.
5. Once cooked, slice into 6 equally sized portions for accurate macros!