NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown rice

1 medium corn tortilla

0.5 cup salsa

0.5 oz sharp cheddar cheese

0.5 cup bell pepper

0.25 cup red onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp ground cumin

0.5 tsp chili powder

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Dice the chicken breast into bite-sized pieces and finely chop the bell pepper and red onion.

• 3

  Heat the olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sauté until browned and cooked through, approximately 5 to 7 minutes.

• 5

  Add the bell peppers and onions to the skillet, cooking for another 3 to 4 minutes until the vegetables are tender.

• 6

  Stir in the sea salt, black pepper, ground cumin, and chili powder to evenly coat the chicken and vegetables.

• 7

  In a small oven-safe baking dish, spread half of the cooked brown rice across the bottom.

• 8

  Layer half of the chicken and vegetable mixture over the rice, followed by half of the salsa.

• 9

  Cut the corn tortilla into thin strips and place half of the strips over the salsa layer.

• 10

  Repeat the layers with the remaining rice, chicken mixture, and salsa.

• 11

  Top the final layer with the remaining tortilla strips and sprinkle the shredded cheddar cheese evenly over the top.

• 12

  Bake for 15 to 20 minutes until the cheese is melted and the tortilla strips are slightly crisp.