Description
A flavorful and satisfying burrito bake layered with tender shredded chicken, hearty brown rice, and topped with gooey cheese.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- Spices (chili powder, ground cumin, smoked paprika, garlic powder, onion powder)
- Salt and black pepper to taste
- 1 cup cooked brown rice
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (4-ounce) can diced green chilies (optional)
- 1 cup salsa roja, divided
- 6 medium whole wheat tortillas
- 1 cup nonfat Greek yogurt
- 1 cup reduced-fat shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Cooking spray
Instructions
- Preheat oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with cooking spray.
- Mix together the spices in a small bowl.
- Pat chicken dry, rub with olive oil, and season with the spice mix.
- Cook chicken in a skillet over medium heat for 5–6 minutes per side until cooked through. Shred the chicken once rested.
- In a large bowl, combine shredded chicken, brown rice, black beans, diced green chilies, and half of the salsa.
- Spread a thin layer of salsa in the baking dish, layer half of the tortillas, then half of the chicken mixture followed by another 1/4 cup of salsa.
- Add the remaining tortilla strips, then the remaining chicken mixture on top.
- Mix Greek yogurt with the remaining salsa and spread over the top layer.
- Sprinkle with cheddar cheese.
- Cover with foil and bake for 15 minutes, then uncover and bake for an additional 5–7 minutes until cheese is melted.
- Let rest for 5 minutes, garnish with cilantro, and serve warm.
Notes
Make ahead and store in the fridge without baking. For a crispier texture, try using an air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg