Green Chilli Chicken Rice Casserole Recipe

• Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, until fully cooked and no longer pink in the center. Remove the chicken and let it rest for 5 minutes before shredding or dicing.
• In the same skillet, sauté the chopped onion over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
• In a large mixing bowl, combine 1 cup of uncooked brown rice with the sautéed onion and garlic. Stir well.
• Add the shredded chicken, 1 ½ cups low-sodium chicken broth, green chilies, corn kernels, black beans, cumin, paprika, chili powder, and oregano. Season with salt and pepper to taste.
• Fold in ½ cup of plain non-fat Greek yogurt for creaminess.
• Lightly grease a 9x13-inch baking dish and transfer the mixture into the dish, spreading it evenly.
• In a small bowl, mix ½ cup of panko breadcrumbs with 2 tablespoons chopped parsley. Sprinkle t< his mixture evenly over the casserole.
• Bake in the preheated oven for 35-40 minutes, or until the rice is tender, the mixture is bubbly, and the topping is golden brown.
• Garnish with chopped cilantro if desired, and serve with lime wedges for extra flavor.

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