Green Chicken Chili Casserole

This green chicken chili casserole is another perfect meal option for our busy community members. It can be prepped at the beginning of a week, making for the easiest weeknight dinner you just have to pop in the oven. This recipe makes 5 servings, making it a great option to eat throughout the week or to feed a family.

Meal prep hack - make larger quantities of the chicken and rice than what is needed for your casserole and you will have extra for throughout your week.

It also makes a great freezer option and can be frozen up to 3 months. We recommend making the casserole in a disposable aluminum pan (can be rewashed and used). Allow the casserole to defrost on the counter during the day and bake in the oven when ready to eat.

INGREDIENTS:

• 625g (raw weight) chicken breast, shredded

• 400g cooked rice

• 120g mexican blend shredded cheese

• 2 small tomatoes (~250g)

• 1/2 onion (~150g)

• 1 small jalapeño pepper (remove the seeds for less spice)

• 1/2 small bunch of cilantro, chopped

• 4 tbsp lime juice, divide

• 1 tsp salt, divided

• 1 tsp cumin

Green Chili Sauce

• 1/2 cup greek yogurt (we used 2%)

• 2 tbsp lime juice

• 2 cloves garlic

• 1/3 cup cilantro leaves

• ~1-2 pickled jalapeño peppers (adjust to heat preference, can sub for fresh peppers)

• 1/2 tsp salt

DIRECTIONS:

1. Cook the chicken and rice using preferred method. For the chicken, we recommend using this easy hack HERE.

2. While the chicken and rice are cooking, make the green chili sauce by placing all ingredients in the blender until combined.

3. Dice the tomato, onion and jalapeno and place in a small bowl. Add cilantro, 2 tbsp lime juice and 1/2 tsp salt and stir to combine.

4. Shred the cooked chicken in a large bowl (hand mixers get it done super fast and quick). Add the green chili sauce and stir to coat.

5. Add the rice, 2 tbsp lime juice, cumin and 1/2 tsp salt to the bottom of the casserole dish. Stir well to combine. Once combined, spread evenly across the bottom of the casserole dish to make the first layer.

6. Spread the tomato, onion and jalapeño mixture evenly across the rice to make the second layer.

7. Spread the chicken evenly to make the third layer.

8. Top with cheese and bake at 350F/175C for 25 minutes.

9. Garnish with cilantro and serve.

Makes 5 serving

Nutrition:

Cals: 370 calories
Protein: 38g
Carbs: 24g
Fiber: 1g
Fat: 12g

*For higher carb option, increase the quantity of the rice used.

*For high fats, top with avocado.