Healthy, High Protein Chicken Burrito Casserole
High Protein | Gluten Free | Low Calorie
✨You can easily make this dish dairy free by omitting the cheese are using a dairy free cheese, sub, substitute of choice 🧀
👩🏻🍳INGREDIENTS:
1/2 red onion (diced)
1 red bell pepper (diced)
1 jalapeño (finely diced)
1 1/4 cup jasmine rice (organic, or rice of choice, uncooked) 🍚
2 tbsp chili powder
2 tsp cumin
1 tsp oregano 🌿
1 tsp garlic salt (plus more to taste)
1/2 tsp pepper
1 cup corn 🌽
14 oz. black beans (drained & rinsed) 🫘
1 lb shredded chicken (cooked; I used pre-shredded cooked chicken from my @trifecta meal prep plan)
3 cups chicken bone broth (organic – I use @kettleandfire – code COOKINGKATIELADY for a discount)
2 tbsp tomato paste 🍅
6 oz. Monterey Jack cheese (or cheese of choice, shredded)
👩🏻🍳INSTRUCTIONS:
Simply combine all of the ingredients except for the shredded cheese in a large mixing bowl. Pour into a prepared 9 x 13“ deep baking dish and bake for 60 minutes covered with foil. The liquid should be all absorbed by now in the rice should be fully cooked. Different ovens can vary so check on it at the 50 minute mark, but if it looks like it needs a little longer, keep it in the oven. Removed from the oven add the shredded cheese on top of the casserole and then return to the oven for 10 to 15 additional minutes. Serve with green onions, cilantro, hot sauce, sour cream, etc.!
Macros Per Serving (8):
270 cals
3g fat
35g carbs
26g protein
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