Lunch: California Chicken Bake

Enjoy this delicious cheesy chicken arranged over rice flavored with Old El Paso® Salsa – perfect if you love Mexican dinner.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of California Chicken Bake

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

8 oz. (2 cups) shredded taco-flavored cheese blend
3/4 cup uncooked regular long-grain white rice
1/4 cup chopped fresh cilantro
1 cup Old El Paso™ Salsa
1 cup water
4 boneless skinless chicken breast halves

Instructions

Heat oven to 350 °F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
Reserve 1/2 cup cheese for topping. In large bowl, combine remaining cheese, rice, cilantro, salsa and water; mix well. Spoon into sprayed baking dish; spread evenly. Arrange chicken breast halves over rice mixture. Cover with foil.
Bake at 350 °F. for 55 to 65 minutes or until chicken is fork-tender and juices run clear, and rice is tender. Uncover; sprinkle with reserved 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted.

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