SALSA VERDE CHICKEN & RICE BAKE (WITH A 10 MINUTE MARINADE!)
- ⅓ cup honey
- ½ cup lime juice
- 1 tablespoon homemade taco seasoning
- 1 pound chicken breasts, cooked and shredded
- 1 and ½ cups wild rice, cooked
- 16 ounces salsa verde
- 2 cups shredded cheddar cheese, divided
- 15 ounces corn
- Cilantro
- Preheat oven to 350 degrees.
- Whisk together honey, lime juice, and taco seasoning. Place chicken in a plastic bag and pour marinade inside. Allow to marinade for 10 minutes.
- Once finished marinating, in a 9x13 baking dish, mix together cooked rice, salsa verde, 1 and ½ cups cheese, and corn.
- Top with remaining cheddar and bake for 30 minutes.
- Top with cilantro.
Recipe by Rachel Schultz at https://rachelschultz.com/2016/08/15/salsa-verde-chicken-rice-bake-with-a-10-minute-marinade/
3.5.3208