Lisa Corrado of Lisa Corrado Nutrition has given a healthy spin to this all American recipe! When you’re craving spicy & cheesy, look no further than this chicken dish. It’s a good way to use up left-over chicken and rice. Kids love it.
Santa Fe Chicken
1 cup cooked brown rice
1 1/2 pounds boneless chicken breast, cut into cubes
2 tablespoons ground cumin
3 tablespoons chili powder
1 tablespoon canola oil
8 ounces reduced fat cheddar cheese
1 tablespoon of your favorite hot sauce (adjust as desired)
Toss chicken in cumin and chili powder until well covered. Heat oil in a saute pan over medium-high heat. Cook chicken until no longer pink inside.
Add cheese, hot sauce and rice; toss to combine well and heat through.