YOUR SOLIN GENERATED RECIPE
Creamy Queso-Smothered Chicken with Spanish Rice and Roasted Peppers
Enjoy a comforting plate featuring tender chicken breast enveloped in a velvety low‐fat queso sauce, served on a bed of flavorful Spanish rice and accented by sweet roasted red peppers. Every bite delivers a delightful fusion of creaminess and vibrant spice.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Low-Fat Queso Dip
1/2 cup Spanish Rice
1/2 cup Roasted Red Bell Peppers
1 tsp Olive Oil
PREPARATION
Pat the chicken breast dry and season lightly with salt and pepper.
Heat a teaspoon of olive oil in a skillet over medium heat. Sear the chicken on both sides until golden, about 3-4 minutes per side until just cooked through.
Reduce the heat to low and spoon the low-fat queso dip over the chicken, allowing it to melt and create a creamy coating.
In a separate pot, heat the prepared Spanish rice until warmed through.
Arrange the warmed rice on a plate, nestling the queso-smothered chicken on top.
Top with roasted red bell peppers for a burst of sweetness and added color.
Serve immediately and enjoy this balanced, savory dish.