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:

• 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

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.