Green Chile Chicken Bakes
Chicken, rice and tomatoes in a creamy green chile sauce.
Servings: 5 bowls
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.”
Nutrition
Serving: 1bowl | Calories: 461kcal | Carbohydrates: 22.9g | Protein: 46.7g | Fat: 16.5g