Rest Day Recipe

Creamy Green Chili Chicken Bake

recipe courtesy of

INGREDIENTS 1/2 cup greek cream cheese softened (88g)

1/4 cup salsa verde 60 g

1 4 oz can diced green chilis

2 tsp cumin

1 tsp garlic

1/2 tsp chili powder

1.5 tsp salt

1 can diced tomatoes drained

860 g chicken tenderloins chopped

1 medium ear of corn sliced off the cob (180 g)

Corn tortillas

1/2 oz shredded mexican cheese 14 g

Additional Toppings: Avocado additional corn, pico, red onion or pickled onion, shredded lettuce, fresh cilantro… YOU GET IT.

INSTRUCTIONS Combine softened greek cream cheese, salsa, green chilis, and spices in the bottom of a 9×13 pan.

Add uncooked, thawed chopped chicken tenderloins (pat dry first), diced tomatoes, and corn. Combine.

Cover with corn tortialls. Dunking the tortilla under the mixture so it’s covered. Sprinkle with shredded cheese.

Bake at 350′ for 45 minutes. Broil for the last five minutes if you want the top more brown and bubbly.

Serve over rice, cauliflower rice, spaghetti squash, or a pile of tortilla chips! It would also be good thrown in tortillas. Serves 5-6

Macros: Protein 39g, Carbohydrates: 19g, Fat: 5g

Quote/focus of the week:

“Technique is the foundation of speed and endurance.

Improvement in those is a byproduct of a better technique.”

-Dr Nicholas Romanov

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