Mexican Chicken & Rice Bake

  Are you seeing a trend here? We use alot of chicken for our meals.  Lean, versatile, and quick & easy to cook.  I did make a beef recipe last week that M loved, so I will add that soon.  Well this chicken and rice bake reminded me of a Chipotle chicken and rice bowl, which makes it a huge winner.  I added more chicken than the original recipe called for, which scores major points with my protein-obsessed spouse.  This recipe is the kind that can be prepared the night before and baked shortly before dinner time.

Directions left for my ever-so-helpful husband :)



Mexican Chicken & Rice Bake
(makes 6 servings)

 

4 boneless, skinless chicken breasts (cooked)

 4 cups cooked brown rice
8 oz. plain greek yogurt (I prefere Fage)
1 can black beans (drained and rinsed)
3/4 cup frozen corn
4 oz. can green chiles
1 cup low-fat mexican blend cheese  + a few sprinkles for topping
2 Tbsp green onions
1/2 cup salsa

Garnish: 2 Tbsp chopped cilantro for serving

Beforehand, cook your brown rice and chicken breasts.  Shred your chicken into small bite-size pieces. 

Preheat oven to 350 degrees.  In a large bowl, combine all of your ingredients, leaving out a few sprinkles of cheese for topping.   Pour mixture into a medium sized baking dish.  Sprinkle remaining cheese on top.  Bake for 20-25 minutes, or until the dish is completely heated through.  Top with cilantro for serving.

*Weight Watcher Point+ value: 7 points per serving*

Enjoy!

Finished product