Green Chile Chicken Bake

• Preheat the oven to 350°.
• Start with a medium sized saucepan on medium high heat.
• Add 1 tbsp canola oil and 16 oz of chopped green chile to the pan.
• Mix and heat for about 2 minutes.
• Next add 2 cups of chicken broth and bring up to a boil.
• Once boiling, add in ¼ cup cornstarch swirly and continue cooking at a low boil for about 20 minutes.
• The sauce will thicken.
• While the sauce cooks, take and slice the chicken breasts in half using a chef's knife.
• In an 8x10 baking dish, add ½ cup bread crumbs evenly to the bottom.
• Layer the chicken breasts on top.
• Now add about 1 ½ cups of green chile sauce and top with 1 cup of shredded cheddar cheese.
• Bake in the oven for 30 minutes.
• Allow the bake to rest for about 10 minutes before serving.
• Enjoy!

For Cauliflower Spanish Rice:

• Heat 1 tbsp olive oil on medium heat in a medium to large saute pan.
• Add ½ a diced yellow onion and 1 small diced bell pepper and cook for 5 minutes.
• Next add 10 oz of cauliflower rice and cook for an additional 5 minutes.
• Add 1-2 tbsp tomato paste and mix until it is completely combined.
• Add 1 cup vegetable broth or water and bring up to a boil.
• Once boiling, add ½ tsp salt, ¼ tsp pepper and ⅛ tsp garlic powder.
• Cover and turn the heat down to low.
• Cook for 10 minutes, or until the liquid has evaporated and the cauliflower is cooked through.