SALSA VERDE CHICKEN & RICE BAKE (WITH A 10 MINUTE MARINADE!)
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Ingredients
  • ⅓ cup honey
  • ½ cup lime juice
  • 1 tablespoon homemade taco seasoning
  • 1 pound chicken breasts, cooked and shredded
  • 1 and ½ cups wild rice, cooked
  • 16 ounces salsa verde
  • 2 cups shredded cheddar cheese, divided
  • 15 ounces corn
  • Cilantro
Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk together honey, lime juice, and taco seasoning. Place chicken in a plastic bag and pour marinade inside. Allow to marinade for 10 minutes.
  3. Once finished marinating, in a 9x13 baking dish, mix together cooked rice, salsa verde, 1 and ½ cups cheese, and corn.
  4. Top with remaining cheddar and bake for 30 minutes.
  5. Top with cilantro.
Recipe by Rachel Schultz at https://rachelschultzstaging.m4xz1f4b-liquidwebsites.com/2016/08/15/salsa-verde-chicken-rice-bake-with-a-10-minute-marinade/