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
Cook the chicken and rice using preferred method.
While the chicken and rice are cooking, make the green chili sauce by placing all ingredients in the blender until combined.
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.
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.
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.
Spread the tomato, onion and jalapeño mixture evenly across the rice to make the second layer.
Spread the chicken evenly to make the third layer.
Top with cheese and bake at 350F/175C for 25 minutes.
Garnish with cilantro and serve.
Makes 5 servings
Cals: 370 calories
*For higher carb option, increase the quantity of the rice used.
*For high fats, top with avocado.