"A make ahead super easy weeknight meal, with ingredients you already have on hand!"
Healthy Chicken and Rice Bake with Salsa Verde
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Prep time: 20mins
Cook time: 40mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 chicken breasts
- 2 1/2 cup brown rice, uncooked
- 1 cup salsa verde, divided
- 4 ounce cream cheese, or plain greek yogurt
- 2 tablepoons taco seasoning
- 1 can (15 oz) black beans
- 1 16 (ounce) bag shredded Mexican cheese blend
- salt and pepper, to tatse
- cilantro, avocado, salsa verde, garnish
Method
Step 1
Cook brown rice according to package instructions.
Step 2
Preheat oven to 350°. Place chicken breasts in baking pan and pour 1/2 C of salsa verde over chicken
Step 3
Bake chicken until center reads 165°, or about 25 minutes. Once done, remove chicken from oven and let rest 10 minutes. With 2 forks, shred the chicken then set aside. Leave oven on.
Step 4
Lightly spray bottom and sides of a 9″x13″ casserole dish and set aside.
Step 5
To the rice add: 1/2 C salsa verde, cream cheese, taco seasoning, black beans and shredded chicken. Taste, add salt and pepper if needed.
Step 6
Place rice mixture into greased casserole dish and evenly spread cheese over top.
Step 7
Place in oven for 20 minutes or until cheese is fully melted and dish is heated through. Top with optional garnishes and enjoy!
Step 8
If you want to make this ahead of time, prepare completely, just don’t bake. Cover with foil and place in the fridge until ready to bake. Preheat oven to 350°. Keep casserole covered in foil and bake 25 minutes. Remove foil and bake an additional 20 minutes until cheese is melted and dish is heated through.