Green Chile Chicken Bakes
on Jul 28, 2024, Updated Sep 15, 2024
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I have another amazing meal prep recipe for you today! These Green Chile Chicken Bakes are so good! They are filled with basmati rice, chicken, green chiles, tomatoes, and cheese. They pack almost 47 grams of protein, so they are nice and filling and make the perfect quick and easy lunch when you prep them ahead of time.
NUTRITIONAL INFORMATION / MACROS
Makes 5 servings
Serving size: 1 bowl
461 cals
46.7p / 22.9c / 16.5f
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Green Chile Chicken Bakes to add to your food diary.
Ingredients
- Boneless, skinless chicken breast
- Salt
- Pepper
- Garlic powder
- Cumin
- Basmati rice
- Chicken broth
- 1/3 less fat cream cheese
- Plain non fat Greek yogurt
- Diced green chiles
- Roma tomatoes
- Monterey Jack cheese
VEGETABLE OPTIONS
If you don’t like tomatoes , remember that these meal prep bowls are highly customizable. You can really add anything you think sounds good or is your favorite. Here are a few other ideas for substitutions or additions:
- Peas
- Broccoli
- Cauliflower or Cauliflower Rice
- Diced squash
- Green beans
- Diced carrots
- Diced Asparagus
RECIPE TIPS
- Keep the rice on the bottom -Try to make sure most of the rice is submerged in the liquid beneath the chicken before baking. This will help insure the rice cooks fully.
- Don’t over cook! -Don’t cook longer than 40 minutes or your chicken will be overdone and dry.
RICE TROUBLESHOOTING
If you have trouble getting your rice to cook you’re not alone. Unfortunately not all ovens work the same. Here are some suggestions for making these bakes work for you. Finding a solution is worth the effort!
- Try rinsing and soaking your rice 1-2 hours before cooking.
- Cover your bowls with foil when baking.
- Parboil your rice or purchase and use parboiled or quick rice.
- Cook rice separately and add after baking the chicken.
- Cook your chicken bake all in one dish, covered, then divide into 5 servings.
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Supplies Used
- 4 cup glass bowls – Make sure the bowls you’re purchasing are oven safe. They will say so on the label if purchasing in store.
- Half size sheet pan – This is the perfect size for 5, 4 cup glass bowls. You can, of course, use a full size sheet pan but your bowls will slide around.
- Meat Thermometer – I always like using a meat thermometer to make sure the chicken is reaching an internal temperature of 165º.
REHEATING INSTRUCTIONS
Your Green Chile Chicken Bakes can reheated at any time! Just pop them in the microwave for 2-3 minutes when you’re ready to eat! You can also preheat the oven to 350º and warm them back up for about 10 minutes if you have more time on your hands.
FREEZING INSTRUCTIONS
If needed, you can freeze your extra Green Chile Chicken Bakes. When they are finished baking, let them cool, cover with the lid, and store for up to a month in the freezer. When you’re ready to eat them, be sure you let them sit out and defrost a little bit, so the bowls don’t crack when you reheat them!
More SFM Chicken Bake Recipes
- Cajun Quinoa Chicken Bakes
- Bang Bang Chicken Bakes
- Tuscan Chicken Bakes
- Spinach Artichoke Chicken Orzo Bakes
- Chicken Pesto Bakes
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Green Chile Chicken Bakes
Ingredients
- 25 ounces boneless, skinless chicken breast
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 10 tablespoons basmati rice
- 1.25 cups chicken broth
- 10 tablespoons 1/3 less fat cream cheese, 3.75 oz.
- 10 tablespoons plain non fat Greek yogurt, 3.75 oz.
- 10 tablespoons diced green chiles
- 3 small Roma tomatoes
- 1.25 cups Monterey jack cheese, 5 ounces
Instructions
- Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
- Dice up the chicken and season with salt, pepper, garlic powder, and cumin. Set aside.
- To each bowl add 2 tablespoons rice, 1/4 cup broth, 5 ounces chicken, 2 tablespoons cream cheese, 2 tablespoons Greek yogurt, 2 tablespoons diced green chiles, and 1/5 of the diced Roma tomatoes. Stir well and top each bowl with 1 ounce of cheese.
- Bake about 35-40 minutes, or until the rice is cooked.
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.
Notes
- Find in Myfitnesspal and the Macrosfirst app food database by searching, “Stay Fit Green Chile Chicken Bakes.”
SO GOOOD!!!
This looks great! I don’t have all the bowls I need – I’m wondering if I could do this in one big casserole dish instead of separate bowls? Thanks! 🙂
Hi Michelle! Yes you can use a 9X13 instead and the bake time should be the same.
This was delicious! Almost feels like it shouldn’t be healthy! And I love that it was on the Myfitnesspal app!
This was fantastic. I’ll definitely make again, but I’ll cut the chicken into smaller bites.
Would I still use the broth if I’m using riced cauliflower instead of rice?
No, eliminate the broth. 🙂
Love this recipe. I added broccoli and used tomatoes. I would put a few more tomatoes next time but wow. So delicious!! Love all the stay fit meal prep bowls I have tried so far.
Thank you so much for taking the time to leave a review. We appreciate it and are glad you love our recipes!
If I want to use orzo in place of rice would there be modifications to the liquid?
Hi Roxanne, You can make a 1:1 swap of the rice for orzo.
My favorite meal prep right here! I use instant rice but follow the directions on the box. So for each serving I used 2 or 3 tablespoons of broth and it works perfectly. Highly recommend!
Perfect! Thanks for sharing the instant rice works well for you. I know for some this is a great option.