Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Yield: 8 servings
This healthy chicken burrito casserole is packed with protein, fibre, and veggies. It is another fantastic weeknight meal idea that is perfect for everybody!
Ingredients
1 tbsp olive oil
450 grams shredded chicken (6 c. or 3 chicken breasts)
1 red bell pepper, diced
1/2 red onion, diced
1 tsp garlic powder
1 jalapeño, minced
2 tbsp chilli powder
1 tsp cumin
1/2 tsp oregano
1 c. dry long-grain white rice, basmati, or jasmine
14 ounces can black beans, strained and rinsed
1 c. corn kernels, frozen
3 1/2 c. chicken broth
2 tbsp tomato paste
150 g. Monterey Jack or Havarti cheese, grated
1/2 tsp sea salt
Green onion, to serve
Cilantro, to serve
HOW TO MAKE CHICKEN BURRITO CASSEROLE
Step 1: Prepare the oven. Preheat it to 400 degrees F. If using uncooked chicken breasts, simply bake it in the oven for about 25 minutes. On a cutting board, transfer the cooked chicken and shred it into bite-sized pieces using two forks.
Step 2: Add the onion, bell pepper, jalapeño, rice, chilli powder, garlic powder, cumin, oregano, and salt in a large baking dish. For this, I used a 9 x 13-inch baking dish. Mix well.
Step 3: Whisk the chicken broth, tomato paste, and olive oil in another bowl or measuring cup until well mixed.
Step 4: To the baking dish, pour the broth mixture and stir well until combined with the rice mixture. Next, add the chicken along with the black beans and corn. Stir again. Using aluminium foil, cover the baking dish and place it in the preheated oven. Bake the casserole for about 50 to 6 minutes or until the liquid has been absorbed.
Step 5: Take the baking dish from the oven when done and uncover. On top, sprinkle the grated cheese and continue baking for an additional 5 to 10 minutes or until the cheese has melted and is slightly golden.
Step 6: Let the casserole cool a little before serving. Garnish with a sprinkle of fresh coriander and spring onion. Enjoy!
Nutrition Facts:
Serving Size: 1 sliceCalories: 361 caloriesSugar: 4 gramsFat: 11 gramsCarbohydrates: 37 gramsFiber: 6 gramsProtein: 28 grams
Ingredients
- 1 tbsp olive oil
- 450 grams shredded chicken (6 c. or 3 chicken breasts)
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 tsp garlic powder
- 1 jalapeño, minced
- 2 tbsp chilli powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1 c. dry long-grain white rice, basmati, or jasmine
- 14 ounces can black beans, strained and rinsed
- 1 c. corn kernels, frozen
- 3 1/2 c. chicken broth
- 2 tbsp tomato paste
- 150 g. Monterey Jack or Havarti cheese, grated
- 1/2 tsp sea salt
- Green onion, to serve
- Cilantro, to serve
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. If using uncooked chicken breasts, simply bake it in the oven for about 25 minutes. On a cutting board, transfer the cooked chicken and shred it into bite-sized pieces using two forks.
Step 2: Add the onion, bell pepper, jalapeño, rice, chilli powder, garlic powder, cumin, oregano, and salt in a large baking dish. For this, I used a 9 x 13-inch baking dish. Mix well.
Step 3: Whisk the chicken broth, tomato paste, and olive oil in another bowl or measuring cup until well mixed.
Step 4: To the baking dish, pour the broth mixture and stir well until combined with the rice mixture. Next, add the chicken along with the black beans and corn. Stir again. Using aluminium foil, cover the baking dish and place it in the preheated oven. Bake the casserole for about 50 to 6 minutes or until the liquid has been absorbed.
Step 5: Take the baking dish from the oven when done and uncover. On top, sprinkle the grated cheese and continue baking for an additional 5 to 10 minutes or until the cheese has melted and is slightly golden.
Step 6: Let the casserole cool a little before serving. Garnish with a sprinkle of fresh coriander and spring onion. Enjoy!
