Ingredients
Diced chicken breast (halal-certified), 1.5 pounds
Rinsed black beans, 1 can (15 oz)
Corn kernels (fresh or frozen), 1 cup
Taco seasoning (halal), 3 tablespoons
Non-fat Greek yogurt, 1/2 cup
Shredded cheese (cheddar or mozzarella), 1 cup
Extra virgin olive oil, 2 tablespoons
Lime juice, 1 tablespoon
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a skillet, cook chicken until no longer pink
Add taco seasoning to cooked chicken and stir to coat
Layer 1/2 the chicken mixture in a greased casserole dish
Top with black beans and corn, cover with remaining chicken
Spread Greek yogurt over the layers
Sprinkle shredded cheese evenly across the top
Bake for 30 minutes until bubbly and golden
Let rest 10 minutes before slicing into 6 portions
Notes
Use low-sodium black beans for reduced salt
Corn can be swapped with diced bell peppers for added crunch
Substitute 100% fat-free Greek yogurt with unsweetened plant-based alternative
Casserole stores well in the fridge for 4 days
Add avocado slices for healthy fats if desired
For vegan version, replace chicken with firm tofu
- Prep Time: 20
- Cook Time: 30
- Category: High Protein Meals
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving (1/3 cup)
- Calories: 260
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 30mg