Make Ahead Spanish Chicken

  • Yield: 4 servings
  • Prep: 20 minutes
  • Cook: 45 minutes


4 Boneless skinless chicken breasts
2tablespoons olive oil
1 juice of one lime
1medium onion, chopped
1 red or green pepper, chopped
2 cloves garlic, chopped
14ounces can diced tomatoes, undrained
1cup whole grain brown rice
1 1/2cups chicken broth
2teaspoons chili powder
2teaspoons paprika
1teaspoon thyme
1/2teaspoon crushed red pepper
1/2teaspoon cumin
1/8teaspoon pepper
14ounces can black beans
1/2cup salsa
6ounces can California black olives
1/2cup shredded cheddar cheese


  1. Season chicken with salt and pepper.
  2. In a large skillet, brown chicken in oil.  Squeeze fresh lime juice over.  Remove from pan.
  3. In same skillet, saute onion, pepper and garlic until tender.  Stir in tomatoes, broth, rice, beans, olives and seasonings.  Bring to boil.
  4. Pour into greased 11 x 7 pan.  Top with chicken.  Cover and refrigerate ( if you want to bake immediately, continue with recipe now)
  5. When ready to bake, cover and bake at 350F for 35-40 minutes until chicken is tender.  Uncover.  Top with salsa and cheese.  Cook 5 minutes longer.  Garnish with additional olives.