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.”
This is one of my personal favorites of your meal prep bowls – I have come to adore hatch green chiles thanks to you – I feel like I add them everything now (and buy them in bulk!). This bowl just hits all the notes for me – spicy, creamy and filling! I make at least one of your recipes every week – thank you for the hard work creating these.
Pro tip for anyone struggling with the rice not cooking – try to cook your rice mixture without the chicken for 10-15 minutes then add the chicken and cook for 30-ish minutes. That seemed to be the perfect mix for me – plus it gives me time to prep chicken and clean the kitchen – love that! Thank you so much, Krista!
Hi it says recipe is for 5 servings but lists 4 bowls in the equipment so I’m just a bit confused as to how many servings this is for. Thanks
Hi Polly, the equipment is 4 cup bowls. That’s just the bowl size.
Works best with the basmati rice in my experience but out of habit out 3 tbsp rice like other stayfitmom recipes- it was perfect but curious how much this additional tablespoon changes the cal/macros? Any feedback would be great!
This says to add chicken twice which would be 50 oz of chicken. I didn’t know what to do so I split a zucchini up between them. In the oven now 🙂
Oh thats just a mistake in the instructions. So sorry! It’s 25 ounces of chicken total, as listed in the ingredients. I updated the recipe instructions. Thank you.
Loved this one! The rice was perfect and great flavor!
I just put this recipe together and it’s in the oven. My comment is that the recipe needs to tell at what point the chicken is added. I had printed the recipe earlier so I didn’t have the photos to look at for help. I assumed the chicken was added after the cheese was topped, but ended up getting on the computer mid-prep to be sure when to add the chicken. Please update with that tiny addition. 🙂
Oh no! I’m sorry, fixing now! Thank you for letting me know.
When I was cooking this, it seemed like such a small amount in the bowl but it was very filling. If it wasn’t a single serving, I would have had more and been uncomfortably full it was that fantastic!
What size are your bowls?
I added a more Mexican flair with some black beans and fire roasted corn as well. Very delicious!
Super bummed this didn’t work for me and money down the drain. The rice didn’t cook or absorb the liquid at all. Followed instructions to a T.
Oh no! I’m sorry Chelsea! I really wish the rice would cook perfectly for everyone, but it just doesn’t. My little sister can’t get hers to cook in the small bowls, but it cooks perfectly when she puts it all in one large casserole dish for some reason. I’m guessing different oven types just make cooking these different for everyone.
I had this happen twice, even letting it cook longer the second time. Bought some instant brown rice and that worked really well for me this third time! Currently eating it right now! 😁
So I wanted ask what kind of instant brown rice you used and how much liquid?