Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
  • 3 large bell peppers (red, green, and yellow), sliced into strips
  • 1 large white onion, sliced into wedges
  • 2 cloves garlic, minced
  • 1.5 cups long-grain white rice, rinsed
  • 2.5 cups low-sodium chicken broth, hot
  • 4 oz cream cheese, softened and cubed
  • 1 cup sharp cheddar cheese, shredded
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lime juice
  • 1 tbsp avocado oil

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, toss the sliced chicken, bell peppers, and onion wedges with the chili powder, cumin, smoked paprika, onion powder, garlic powder, sea salt, black pepper, lime juice, and avocado oil until evenly coated.
  2. Spread the rinsed long-grain white rice evenly across the bottom of a 9x13-inch ceramic or glass baking dish.
  3. In a separate jug or bowl, whisk the hot chicken broth with the softened, cubed cream cheese until the cheese is mostly incorporated and the liquid is emulsified.
  4. Pour the broth and cream cheese mixture carefully over the rice in the baking dish.
  5. Layer the seasoned chicken and vegetable mixture evenly over the rice. Do not stir; keeping the protein and vegetables on top allows juices to season the rice while the vegetables roast.
  6. Cover the dish tightly with aluminum foil. Bake for 30 minutes. Remove foil, sprinkle with shredded cheddar cheese, and bake for an additional 5 minutes until the cheese is bubbling and the chicken is opaque.