Time: 1 hour 10 minutes; Yields 3 servings
An easy and flavorful throw-it-together chicken recipe that’s perfect for a weeknight dinner.
INGREDIENTS
- 2 chicken breasts
- 1/2 cup milk
- 1/2 Tbsp lemon juice
- 1/2 Tbsp. chili powder
- 1/2 tsp. cumin
- 1/4 tsp. paprika
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 10 oz. can Rotel fire roasted diced tomatoes & green chilies, drained
- 1/2 cup Cacique Mexican-style queso blanco dip
- 1 cup brown rice
- 2 cups water
Slice the chicken breasts in half and place in a large resealable bag. Add milk and lemon juice to the bag. Seal and place in the refrigerator for 30 minutes to marinate.
Cook rice on stovetop according to package directions.
When approaching the 30 minutes of marinating, heat the oven to 350 degrees. Combine chili powder, cumin, paprika, garlic powder and onion powder in a small bowl and mix. Remove chicken from the bag and pat dry. Place chicken in a 9x9 baking pan and sprinkle mixed spices over top chicken. Top chicken with Rotel tomatoes & green chilies and queso.
Place queso chicken in the oven and bake for 30 minutes or until chicken has reached internal temperature of 165. Serve queso chicken overtop rice.
This recipe was inspired by Butter & Baggage.