• Jenn Clayton

Mexican Chicken & Rice

Updated: Nov 21

Made in ONE pan and done in just 30 minutes! The PERFECT weeknight meal!

Topped with gooey gooey cheese and filled with staples you probate have on hand!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below


  • 2 cups shredded chicken

  • 2 cups cooked rice

  • 1 15 oz (can) black beans, drained

  • 1 15 oz (can) corn, drained

  • 2 cups light shredded Mexican blend cheese

  • ¼ cup /3 less fat cream cheese

  • ½ cup chunky salsa

  • Taco seasoning to taste

  • Preheat oven to 350°

  • In the mixing bowl combine all of the ingredients except only use 1 cup of cheese. Save the other cup for adding to the top.

  • Prepare your baking dish with non-stick spray

  • Add the mixture to the baking dish

  • Put the remaining 1 cup of cheese on top

  • Cover with foil and cook for 25 minutes

  • Remove the foil and cook for an additional 5 minutes or until the cheese on top is melted

8 Servings:


216 Calories

5g Fat

28g Carbs

15g Protein

Recipe inspiration from smartschoolhouse.com

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