Directions
- 1Preheat oven to 350°F.
- 2Add 2 tablespoons of uncooked basmati rice to each bowl.
- 3Add 1/4 cup of chicken broth to each bowl.
- 4Add 1 scoop of plain nonfat greek yogurt to each bowl.
- 5Add 1.5 tablespoons of cream cheese to each bowl.
- 6Add 2 tablespoons of hatch green chilies to each bowl.
- 7Add 2 tablespoons of diced roma tomatoes to each bowl.
- 8Add 5 ounces of boneless skinless chicken breast to each bowl.
- 9Season with salt, pepper, garlic, and cumin. Stir well.
- 10Top each bowl with 1 ounce of Monterey Jack cheese.
- 11Bake for 35-40 minutes, or until rice is cooked.
- 12Garnish with cilantro.
Ingredients
- 2 tablespoons uncooked basmati rice
- 0.25 cup chicken broth
- 1.5 tablespoons plain nonfat greek yogurt
- 1.5 tablespoons cream cheese
- 2 tablespoons hatch green chilies
- 2 tablespoons diced roma tomatoes
- 5 ounces boneless skinless chicken breast
- 0 salt
- 0 pepper
- 0 garlic
- 0 cumin
- 1 ounce monterey jack cheese
- 0 cilantro
Equipment
ovenglass bowlsbaking sheetscoopsieve
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