Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1 cup cooked rice (preferably brown or white rice)
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup diced tomatoes
- 1 small onion, chopped
- 1 bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, corn, diced tomatoes, onion, bell pepper, and spices. Mix thoroughly to ensure every bite is flavorful.
- Pour this mixture into a greased baking dish and spread evenly.
- Sprinkle the shredded cheese generously over the top. Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until bubbly and golden brown.
- Garnish with fresh cilantro before serving for a vibrant finishing touch.
Notes
- Feel free to customize the spice level with additional chili or hot sauce.
- For a healthier option, use low-fat cheese or Greek yogurt as a topping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave in 30-second bursts or bake at 350°F (175°C) for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Flexible, can be adapted for vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: fifty g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 120mg