Name: Salsa verde chicken and zucchini bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: 12 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/3 cup white rice; 1 cup salsa verde; 1/2 cup reduced-sodium chicken broth; 1/4 cup shredded part-skim mozzarella cheese; 2/3 cup fresh cilantro, chopped; 3/4 tsp salt; 3/4 tsp black pepper; 3/4 tsp garlic powder; 3/4 tsp onion powder; 2 jalapeñoes, finely diced; 1 tsp cayenne pepper; 1 tsp red pepper flakes; 1 medium zucchini, diced into half-inch pieces

Nutrition

Per serving

907 calories

Protein: 97g; 42% of calories
Carbs: 94g; 41% of calories
Fat: 16g; 16% of calories

Instructions

Prep 10 min · Cook 40 min

Preheat the oven to 375°F. In a small saucepan, bring the chicken broth to a boil.
In a 2-quart baking dish, combine the rice, raw chicken pieces, diced zucchini, salsa verde, diced jalapeño, garlic powder, onion powder, salt, black pepper, and cayenne. Pour the boiling broth over the mixture and stir well to combine.
Cover the dish tightly with aluminum foil and bake for 35 minutes. Check that the rice is tender and the chicken is cooked through. If the rice is still firm or the dish looks dry, re-cover and bake 5 minutes more. Done when chicken reaches 165°F.
Remove the foil and stir the rice. Sprinkle the mozzarella over the top. Return to the oven until the cheese is melted, about 5 minutes. Top with cilantro and sprinkle with red pepper flakes before serving.

Nutrition

Ingredients

Instructions

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