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 delicious! Ate my first bowl at lunch just now. Everything turned out great, chicken cooked perfectly, etc. except my rice is still hard…was the rice supposed to be pre-cooked?? Mine are also soupy-so definitely enough liquid…just didn’t absorb. Used basmati…but, brown basmati…maybe that’s why?? SO GOOD though. I’ll keep eating the ones I have done, crunchy rice and all!! Thank you!!
Hi Jenny! Sometimes people have trouble getting their rice to absorb that liquid and cook. I think your type of oven can make a difference, possibly environment as well. I also list ideas for those having trouble in the post above. A lot of people have success using minute rice instead, or letting the rice soak in the water or broth for an hour or some before adding the remaining ingredients. Hope this helps. It’s worth finding what works for you. I’m glad you enjoyed the recipe!
The cream cheese doesn’t want to mix so easily. I think I will have some clumps for sure.
Andy suggestions?
You could warm up your cream cheese some before adding it to your bowls. Or leave it out 30 minutes before making your bowls to soften it up.
Has anyone ever used 2 cup bowls? It looks like the 4 cup bowls are half full. Just thinking a 2 cup would better fit a lunch box. Thanks!
The ingredient list says 7.5 TBS cream cheese and Greek yogurt but instructions call for 2TBS for each bowl which would be 10 TBS of each. Which is right? 2TBS or 1.5TBS? Thx!
Hi Kim! So sorry about that, it’s 10 tablespoons total for each of those ingredients in the recipe. I’m not sure how that mix up happened. Thank you for letting me know.
Delish!!!
The green chilis aren’t listed in the instructions. I assume mix into the bowls with tomatoes etc.
This was my first meal prep to make from Stay Fit Mom, and it did not disappoint. I looked forward to eating this every day this past week! Delish!
I love everything about this 1 cup bowl cooking
Where did you get your bowls
Very tasty. Made a double batch so I could freeze some.
I followed the recipe but used regular white rice as that’s all I had. It was really good! I may try using some blended cottage cheese in place of the cream cheese next time to decrease the saturated fat. I will definitely make it again!
The ingredient list doesn’t match the instructions on this one. There’s no mention of Greek chiles in the instructions, and the amounts of Greek yogurt and cream cheese in the ingredient list are different than the directions. Are the macros calculated for the list or the instructions?