With lots of exciting things going on in my life, I don’t have as much time to spend in the kitchen. So this past weekend, I made a few meals that would be perfect for freezing and reheating on the nights I didn’t have the time to make a full meal. I searched on my favorite blogs for some casserole like dishes that would work for this. The first recipe I decided to make was a Cheesy Chicken and Rice Bake. Not only does it have lots of my favorite flavors, but it is actually pretty healthy as long as you don’t go too crazy with the cheese!
PS- These exciting things include 2 internships in industries I love and a retail job. Obviously it would be amazing to have a full-time job (and making some $$) but I’m proud of the progress I am making. It’s been a long journey but things are looking up 🙂
Cheesy Chicken and Rice Bake
(adapted from How Sweet Eats)
2 boneless, skinless chicken breasts, grilled and shredded
2 cups cooked brown rice
2 cups cooked quinoa
1 medium onion, diced
1 green pepper, diced
1 red pepper, diced
3/4 cup frozen corn
1 15 ounce can black beans, drained and rinsed
1 cup plain greek yogurt (you can use sour cream)
1 4 ounce can green chilis
1/2 cup chunky salsa
1 cup grated cheddar & monterey jack cheese (low-fat cheese works too!) + more for topping if desired
cilantro for garnish
Preheat oven to 350. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese is stirred in throughout the entire bowl. Season with salt and pepper if desired.
Transfer to an oven-safe dish and top with extra cheese if you would like.
Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro. It can also easily be made ahead of time and reheated.