Salsa Verde Chicken Bake

Ingredients

• 1 cup long grain white rice (uncooked)
• 2 cup chicken broth
• 1 can black beans (15 oz can, drained and rinsed)
• 1 cup corn (frozen or canned, drained)
• 1 jar salsa verde (approx 16 oz)
• 4 chicken breasts (cut thin)
• salt (to taste)
• black pepper (to taste)
• garlic powder (to taste)
• cumin (to taste)
• paprika (to taste)
• 5 oz cream cheese (4-6 oz, cut into cubes or dollops)
• 1 cup Monterey Jack cheese (shredded)
• avocado (for serving)
• jalapeños (for serving)
• fresh cilantro (for serving)
• lime wedges (optional, for serving)

Steps

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a 9x13-inch casserole dish, add the uncooked long grain white rice, chicken broth, jar of salsa verde, drained black beans, and corn.

3. 3

   Stir the mixture in the dish until well combined.

4. 4

   Nestle the thin-cut chicken breasts into the rice mixture.

5. 5

   Season the chicken evenly with salt, pepper, garlic powder, cumin, and paprika.

6. 6

   Top the chicken with dollops of cream cheese.

7. 7

   Cover the dish tightly with aluminum foil.

8. 8

   Bake in the preheated oven for 45–50 minutes. Ensure the chicken reaches an internal temperature of 165°F and the rice is tender.

9. 9

   Remove the dish from the oven and carefully shred the chicken using two forks.

10. 10

    Stir everything together until the cream cheese is fully incorporated and the chicken is distributed.

11. 11

    Top the mixture with the shredded Monterey Jack cheese.

12. 12

    Return to the oven and bake or broil for 5–10 minutes, until the cheese is melted and bubbly.

13. 13

    Serve hot with avocado, jalapeños, fresh cilantro, and lime wedges if desired.

Notes

Cook time may vary depending on your dish, rice type, chicken size, and how tightly the foil is covered. This dish freezes very well for future meals.

Nutrition per serving

• main
• dinner
• one-pan
• casserole
• baked
• chicken
• salsa verde
• meal prep