Queso Chicken & Rice

Ingredients (raw weights)

• 680 g chicken breast, boneless skinless, raw
• 6.8 g avocado oil, as sold
• 42 g taco seasoning packets, dry
• 300 g basmati rice, dry (uncooked)
• 250 g Greek yogurt, plain, low fat 2%, as sold
• 85 g enchilada sauce, as sold
• 85 g cheddar/colby cheese, low fat shredded, as sold
• 100 g cream cheese, light (low fat), as sold
• 65 g green chiles, canned
• 20 g dry yeast
• 10 g brown sugar, dry
• 1.6 g garlic powder, dry
• 1.2 g onion powder, dry
• 0.5 g salt, dry
• pico de gallo – no amount given (not in macros)

Steps

1. Start by grabbing three large chicken breasts, add a tablespoon of oil, and tenderize.
2. Season with your favorite taco seasoning until it looks like this.
3. Rinse your rice by soaking it in some cold water and mixing.
4. Run the rice through the strainer a couple of times until the water runs clear.
5. Toss the rinsed rice in a pot with some water and cook following the instructions.
6. Once the rice is cooking, toss your chicken in the air fryer or oven.
7. For the high protein queso sauce, use Greek yogurt or blended cottage cheese.
8. Heat the queso sauce over super low heat just to let everything melt and mix together.