NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, boneless skinless

0.5 cup brown rice, cooked

0.25 cup Greek yogurt, plain non-fat

4 oz diced green chilis, canned

0.25 cup green enchilada sauce

0.5 oz Monterey Jack cheese, shredded

0.25 cup white onion, diced

0.5 tsp garlic powder

0.5 tsp cumin, ground

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro, chopped

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

• 2

  Dice the chicken breast into bite-sized 1-inch pieces and season them evenly with garlic powder, cumin, sea salt, and black pepper.

• 3

  In a medium mixing bowl, combine the cooked brown rice, Greek yogurt, diced green chilis, green enchilada sauce, and diced white onion until well incorporated.

• 4

  Fold the seasoned chicken pieces into the rice mixture and transfer everything into the prepared baking dish, spreading it into an even layer.

• 5

  Sprinkle the shredded Monterey Jack cheese over the top and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

• 6

  Remove from the oven and let rest for 5 minutes before garnishing with fresh chopped cilantro and serving warm.