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Healthy Chicken and Rice Bake with Salsa Verde Recipe

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★★★★★

5 from 65 reviews

This Healthy Chicken and Rice Bake with Salsa Verde is a nutritious and flavorful one-dish meal featuring tender shredded chicken, hearty brown rice, black beans, and melted Mexican cheese, all enhanced with tangy salsa verde and taco seasoning. Perfect for an easy weeknight dinner or make-ahead meal, it combines wholesome ingredients into a comforting casserole that’s high in protein and fiber.

Ingredients

Scale

Chicken

  • 2–3 chicken breasts or chicken thighs (about 1.5 pounds)
  • ½ cup salsa verde (divided)
  • Salt and pepper to taste

Rice Mixture

  • 2 ½ cups uncooked brown rice
  • 4 ounces cream cheese or plain yogurt
  • 2 tablespoons taco seasoning
  • 1 15-ounce can black beans or pinto beans, drained and rinsed
  • Shredded chicken (from above)

Topping

  • 1 16-ounce bag shredded Mexican cheese blend
  • Optional garnishes: cilantro, avocado, additional salsa verde

Instructions

  1. Cook Rice. Prepare brown rice according to the package instructions until fully cooked. Set aside.
  2. Bake Chicken. Preheat your oven to 350°F (175°C). Place the chicken breasts or thighs in a baking pan and pour ½ cup of salsa verde over them. Bake for about 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Once done, remove from oven and let rest for 10 minutes.
  3. Shred Chicken. Using two forks, shred the rested chicken into bite-sized pieces. Set aside and keep oven on.
  4. Prepare Casserole Dish. Lightly spray the bottom and sides of a 9″x13″ casserole dish with cooking spray and set aside.
  5. Mix Ingredients. In a large bowl, combine the cooked brown rice with ½ cup salsa verde, cream cheese or yogurt, taco seasoning, black beans, and shredded chicken. Stir well and season with salt and pepper to taste.
  6. Assemble Casserole. Transfer the rice mixture into the prepared casserole dish and evenly spread the shredded Mexican cheese blend over the top.
  7. Bake. Place casserole in the oven and bake for 20 minutes or until the cheese is fully melted and the dish is heated through.
  8. Serve. Remove from the oven and optionally garnish with fresh cilantro, sliced avocado, and additional salsa verde. Serve warm.
  9. Make Ahead Option. To prepare ahead, assemble the casserole without baking. Cover tightly with foil and refrigerate. When ready to bake, preheat oven to 350°F, bake covered for 25 minutes, then remove foil and bake an additional 20 minutes until heated through and cheese melted.

Notes

  • You can substitute cream cheese with plain yogurt for a lighter option.
  • Use chicken thighs instead of breasts for more moisture and flavor.
  • Adjust taco seasoning and salsa verde amounts based on your preferred spice level.
  • Make sure to drain and rinse the beans to reduce sodium content.
  • This dish can be refrigerated for up to 3 days after baking.
  • Reheat leftovers covered in the oven or microwave until warmed through.

Keywords: healthy chicken casserole, chicken and rice bake, salsa verde recipe, Mexican chicken bake, taco seasoned chicken, easy dinner casserole

Find it online: https://dailysimplerecipe.com/healthy-chicken-and-rice-bake-with-salsa-verde-recipe/