Mexican Chicken Taco Casserole January 02 2015

Low Carb Mexican Taco CasseroleServes 4

2 bags Skinny Dip 0 Carb Rice Pearls
12 oz boneless chicken breast, cubed
1 cup frozen chopped spinach, thawed & squeezed dry
1 small bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
3/4 cup chunky salsa
1 cup shredded low fat Pepper Jack cheese
1 pkt taco seasoning  (gravy mix aisle)
2 teaspoons oil
diced avocado, cherry tomatoes, cilantro (optional garnish)
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Preheat oven to 350 F. Coat an 8x8" baking dish with cooking spray. Rinse and drain Rice Pearls; let sit. Mix chicken, garlic and taco seasoning in a bowl. 

Coat a nonstick skillet with cooking spray. Add chicken to skillet and cook until no longer pink. Remove and set aside.  Add oil to skillet. Add onion and bell pepper. Cook 5 minutes or until softened, then stir in spinach.

Spread 1/2 of chicken in baking dish. Top with 1/2 of veggie mixture. Pour 1/2 of salsa over veggies and top with half of the cheese. Repeat layers ending with cheese and cover with foil.

Bake covered 40 minutes. Let sit 5 minutes to firm up. Garnish with cherry tomatoes, chopped avocado and cilantro if desired before serving.
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Nutrition Per Serving
(not including optional ingredients)
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Calories: 192     Carbs: 6 grams     Protein: 24 grams
Fat: 8 grams    Sodium: 594 mg    WW Points Plus: 5
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