YOUR SOLIN GENERATED RECIPE
Creamy Rotel Chicken and Rice Bake
Sautéed chicken and bell peppers baked with brown rice and zesty Rotel in a creamy, protein-packed sauce for a velvety finish.
INGREDIENTS
5 oz chicken breast
0.33 cup cooked brown rice
0.5 cup diced tomatoes with green chilies
0.25 cup plain Greek yogurt
0.25 oz sharp cheddar cheese
0.5 cup red bell pepper
0.25 cup yellow onion
0.25 tsp avocado oil
0.25 tsp garlic powder
0.25 tsp cumin
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F.
Heat the avocado oil in a large skillet over medium-high heat.
Season the cubed chicken breast with sea salt and black pepper, then sear in the skillet until golden and cooked through.
Add the diced onions and red bell peppers to the skillet, sautéing for 3-4 minutes until the vegetables are tender.
In a medium mixing bowl, combine the cooked brown rice, diced tomatoes with green chilies, Greek yogurt, garlic powder, and cumin.
Fold the cooked chicken and sautéed vegetables into the rice mixture until thoroughly combined.
Transfer the mixture into a small oven-safe baking dish and sprinkle the shredded sharp cheddar cheese evenly over the top.
Bake for 15 minutes until the cheese is melted and the edges are bubbling and slightly crisp.