Ingredients

The following ingredients have 6 Servings
  • ⅔ cup Pineapple Black Bean Salsa
  • 1 cup raw brown rice
  • 1 tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • 1½ teaspoons garlic powder
  • 1 teaspoon sweet paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • 1 pound boneless skinless chicken breasts, trimmed and cut into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • 2 bell peppers (any color), cut into thin strips
  • 1 large onion, cut into thin strips
  • 4 ounces Cabot Adirondack Cheddar, Cabot Pepper Jack, Cabot Seriously Sharp, grated (about 1 cup)
  • ¼ cup Cabot Lowfat Plain Greek Yogurt

Instruction

  • MAKE Pineapple Black Bean Salsa and set aside.
  • COOK rice according to package directions.
  • COMBINE in medium bowl, chili powder, cumin, garlic powder, paprika, salt and black pepper. Add chicken and toss until evenly coated; set aside.
  • HEAT 1 tablespoon of oil in large skillet over medium heat; add peppers and onions and cook, stirring often, until slightly softened, about 7 minutes. Transfer vegetables to separate bowl and set aside.
  • ADD remaining tablespoon of oil to skillet; when oil is hot, add chicken and cook, stirring and turning pieces occasionally, until cooked through to center, about 10 minutes. Remove from heat.
  • LAYER about ½ cup hot rice, ½ cup vegetables, ⅔ cup salsa and 2 to 3 ounces of chicken in bowl for each serving; top with some of cheese and dollop of yogurt.