Stay Fit Mom Tuscan Chicken Bakes

Heidi Kolodziej

380 cals per bowl

41.1p / 33.7c / 7.1f�

subheading: Ingredients:

25 ounces boneless skinless chicken breast

15 tablespoons basmati rice

1 & ¼ cups chicken broth

10 tablespoons tomato sauce

5 tablespoons plain non-fat Greek yogurt

60g sun dried tomatoes, drained

100g frozen spinach (or fresh)

100g asparagus, diced

28g parmesan cheese

1 teaspoon salt

¼ teaspoon pepper

1 teaspoon garlic powder

1 teaspoon oregano

½ teaspoon red pepper flakes

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1. Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.

2. Dice up chicken and season it with all the seasonings.

3. To each bowl add 3 tablespoons rice, pinch of salt, ¼ cup broth, 2 tablespoons tomato sauce, 1 tablespoon Greek yogurt, 20g spinach, 20g asparagus and 12g of sun dried tomatoes.

4. Stir well and then top each with 5 ounces of the seasoned chicken.

5. Bake about 35 to 40 minutes, or until the rice is cooked.

6. Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2 to 3 minutes.

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