One-Pan Chicken Enchilada Rice Bake

Healthy lunch meal prep

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat your oven to 400°F.

Step 2

2. Grab a 9x13 baking dish - add the chicken breasts, 1½ cups uncooked jasmine rice, diced onion, bell pepper, corn, black beans, green chiles and minced garlic directly to the baking dish.

Step 3

3. Season with chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, salt and black pepper.

Step 4

Pour in 1 1/4 cups enchilada sauce and 1 3/4 cups of warm chicken broth

Step 5

Spread it into an even layer and make sure the rice is submerged beneath the liquid.

Step 6

Cover the dish tightly with foil and bake at 400°F for 45 minutes.

Step 7

Remove the foil and sprinkle 150g of reduced-fat Mexican-blend cheese evenly over the top.

Step 8

Return it to the oven uncovered for another 10-15 minutes, or until the cheese is melted, the rice is tender, and the chicken has reached 165°F.

Step 9

Let it rest for 10 minutes so the rice can absorb the remaining liquid.

Step 10

Divide into six servings and finish with your favorite toppings like sour cream, tomatoes, the leftover enchilada sauce, cilantro, and lime. Serve hot & enjoy!