Ingredients
4
4 servings
- •2 tablespoons olive oil
- •4 boneless, skinless chicken breasts
- •¼ teaspoon adobo seasoning
- •¼ teaspoon smoked paprika
- •Ground black pepper, to taste
- •2 ¼ teaspoons chili powder, divided
- •1 cup chopped onion
- •1 cup uncooked long grain white rice
- •1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
- •1 (15.25 ounce) can whole kernel corn
- •2 cloves garlic, minced
- •1 (14 ounce) can low-sodium chicken broth
- •1 avocado - peeled, pitted and sliced
- •½ fresh tomato, sliced
- •4 slices Pepper Jack cheese
- •1 tablespoon Fresh cilantro leaves for garnish
- •1 tablespoon snipped fresh chives (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together adobo seasoning, paprika, black pepper, and 1/4 teaspoon of the chili powder. Season 1 side chicken breasts with the mixture.
- Place olive oil in a large saucepan over medium; heat until the oil shimmers. Place chicken pieces in hot oil, seasoned side down. Brown on each side, about 2 minutes. Transfer to a plate.
- Add chopped onion to pot and cook over medium heat until translucent, about 3 minutes. Add rice, Hunt's® Diced Tomatoes (drained), corn, garlic, and remaining 2 teaspoons of chili powder, stirring to combine.
- When ingredients are well combined, add chicken broth, and stir.
- Place browned chicken pieces on top of the rice mixture, with browned side up, being careful not to submerge chicken.
- Cover and bake 15 minutes, then remove lid and continue baking about 5 minutes more.
- When chicken internal temperature reaches 165 degrees F (74 degrees C), place a slice of tomato and slices of avocado on top of each piece, and place a slice of pepper jack cheese on top.
- Return to oven and bake until cheese is melted, 3-4 minutes.
- Plate cooked chicken, then fluff rice with a fork, and serve alongside chicken. Garnish with fresh cilantro and snipped chives, if desired.
Nutritional Facts
Per 4 servings
- Calories: 599
- Carbohydrate: 69g
- Fat: 20g
- Fiber: 5g
- Protein: 38g
- Sugar: 9g
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