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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Herbed Chicken & Potato Bowl with Feta Salad 🥗🔥🥔

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Herbed Chicken & Potato Bowl with Feta Salad 🥗🔥🥔


This vibrant plate brings the flavor and the crunch! You’ve got juicy roasted chicken seasoned to perfection, golden crispy herb potatoes, and a refreshing cucumber-tomato-feta salad to cool it all down. Balanced, colorful, and totally satisfying!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

1 chicken drumstick + 1 thigh, bone-in, skin-on

2 medium potatoes, cut into wedges

1 cup mixed greens

1/2 cucumber, sliced

1 small tomato, chopped

1 tbsp crumbled feta

2 tbsp sliced onion

Olive oil, paprika, oregano, garlic powder, chili flakes, salt & pepper

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Roast the chicken: Season chicken with paprika, oregano, garlic powder, salt, and pepper. Roast at 400°F (200°C) for 35–40 mins until golden and crispy.

Roast the potatoes: Toss wedges in olive oil, herbs, and chili flakes. Bake alongside chicken until crisp and fork-tender (30–35 mins).

Make the salad: Toss greens, cucumber, tomato, onion, and feta with a pinch of salt and a drizzle of olive oil.

Serve hot: Plate everything together for the perfect balance of warm, savory, and fresh.

Prep Time: 10 mins

Cooking Time: 40 mins

Total Time: 50 mins

Kcal: ~650 per serving

Servings: 1

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