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Blackened Chicken Taco Casserole with Pineapple Salsa

Blackened Chicken Taco Casserole with Pineapple Salsa
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Indulge in the vibrant flavors of our Blackened Chicken Taco Casserole with Pineapple Salsa, a dish that effortlessly combines bold spices and comforting textures. This easy-to-make casserole features succulent chicken breasts seasoned to perfection, nestled between fluffy rice or quinoa, creamy cheese, and hearty black beans. Topped with a refreshing pineapple salsa, it strikes the perfect balance between spicy and sweet. Whether it’s a busy weeknight or a casual gathering with friends, this crowd-pleaser is sure to impress and satisfy everyone at the table.

Ingredients

Scale
  • 2 chicken breasts (sliced)
  • 1 tbsp blackened seasoning
  • 1 cup cooked rice or quinoa
  • 1 cup shredded Mexican cheese blend
  • 1/2 cup black beans (rinsed)
  • 1/2 cup corn (canned or frozen)
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • 1 cup pineapple (diced)
  • 1/4 red onion (finely chopped)
  • 1 tbsp lime juice
  • 1 tbsp fresh cilantro (chopped)
  • Pinch of salt

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. In a large skillet, heat olive oil over medium-high heat. Season chicken with blackened seasoning, salt, and pepper. Sear chicken for 4-5 minutes per side until golden brown. Remove from heat and slice into strips.
  3. In a mixing bowl, combine cooked rice or quinoa, black beans, corn, and sliced chicken. Mix well.
  4. Transfer the mixture to a baking dish and top with shredded Mexican cheese.
  5. Bake for about 20 minutes until cheese is bubbly and golden.
  6. Meanwhile, prepare the pineapple salsa by mixing diced pineapple, red onion, lime juice, cilantro, and salt in a bowl.
  7. Serve the casserole warm topped with pineapple salsa.

Nutrition

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