Southwest Chicken Chili Bake
Servings 6 bowls
Calories 438kcal
Ingredients
- 2 TBS avocado oil (or olive oil)
- 1 pound chicken breasts (cut into 1/2 inch cubes)
- 1 yellow onion (diced)
- 1 bell pepper (red or green, chopped)
- 3 tsp minced garlic (or 3 cloves minced)
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- sea salt and black pepper (to taste)
- 1 cup basmati rice (white)
- 2 cups water
- 1 cup chicken broth
- 2 cups salsa verde
- 1 can white beans (Cannellini or navy beans, drained)
- 1/2 cup fresh cilantro (chopped)
- 1 1/2 cup shredded cheese (cheddar, Monterey jack, pepper jack, or a combination)
- avocado and green onion (for topping)
Instructions
- Preheat oven to 400 degrees.
- In a large cast iron or oven-safe skillet, heat avocado oil over medium-high heat.
- Add cubed chicken and chopped onion and cook for 5 minutes, stirring occasionally to brown chicken on all sides.
- Add the chopped bell pepper, minced garlic, chili powder, cumin, paprika, salt and pepper. Cook over medium heat for 10 minutes until the chicken is fully cooked and the spices are fragrant.
- Add rice, water, and chicken broth and heat to boiling. Once boiling, cover, reduce heat, and cook for 15-20 minutes until the rice is tender and most of the liquid has been absorbed.
- Stir in the salsa verde, beans, and cilantro and stir to mix well.
- Remove from heat, sprinkle the cheese over the top of the chili. Bake for 10-15 minutes, until cheese is bubbly and slightly brown on top.
- Serve chili in bowls and top with avocado, chopped green onion, lime juice, and sour cream.
Nutrition
Serving: 1 bowl | Calories: 438kcal | Carbohydrates: 45g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 970mg | Potassium: 835mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1712IU | Vitamin C: 31mg | Calcium: 210mg | Iron: 3mg