Description
A nutrient-dense powerhouse dish designed for muscle recovery. This meal combines lean shredded chicken breast with fiber-rich brown rice, colorful bell peppers, and savory aromatics, all brought together in a robust enchilada sauce. It provides a perfect balance of complex carbohydrates and high-quality protein to support an active lifestyle. Easy to prepare and perfect for meal prep, this Mexican-inspired casserole delivers satisfying flavor and consistent nutrition in every bite.
Ingredients
2 lbs chicken breast, boneless and skinless, shredded
1 tbsp olive oil
1 medium onion, finely diced
3 cloves garlic, minced
2 bell peppers, chopped
2 cups cooked brown rice
20 oz low-sodium enchilada sauce
1.5 cups reduced-fat shredded cheddar cheese
1 tbsp cumin
1 tbsp chili powder
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a 9×13 baking dish.
Poach or pan-sear the chicken thoroughly until cooked, then shred using two forks.
Heat olive oil in a skillet over medium heat and sauté the onions, peppers, and garlic until softened.
In a large mixing bowl, combine the shredded chicken, cooked brown rice, sautéed vegetables, and half of the enchilada sauce.
Mix in the cumin and chili powder until well combined.
Spread the mixture into the prepared baking dish.
Top with the remaining enchilada sauce and sprinkle evenly with the shredded cheddar cheese.
Bake for 35 minutes or until the cheese is melted and bubbly.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. Ensure you use an alcohol-free enchilada sauce.
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 95mg