YOUR SOLIN GENERATED RECIPE
Hatch Chile Chicken and Rice Bake
Baked chicken breast and brown rice tossed in a zesty hatch chile tomato sauce, creating a vibrant casserole with a hint of smoky heat.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked brown rice
0.5 cup diced tomatoes with green chilies
2 tbsp diced hatch green chilies
0.5 tbsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
0.25 cup low-sodium chicken broth
2 tbsp plain nonfat Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cumin
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced yellow onion and minced garlic until soft and fragrant.
Add the cubed chicken breast to the skillet and cook for 3-4 minutes until the pieces are lightly browned on all sides.
Stir in the cooked brown rice, diced tomatoes with green chilies, hatch green chilies, chicken broth, sea salt, black pepper, ground cumin, and smoked paprika.
Remove the skillet from the heat and fold in the Greek yogurt until the mixture is creamy and the ingredients are evenly distributed.
Transfer the mixture into the prepared baking dish and bake for 20 minutes until the sauce is bubbling and the top is slightly golden.