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Jenny Craig Recipe Creation: Cheesy Fiesta Chicken and Rice Stack | No Thanks to Cake

There's something fun about creating a beautiful plate. I added a rainbow of veggies to this dish before making it into a (delicious) work of art.
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Ingredients
  

  • 1 Jenny Craig Cheesy Chicken and Rice Bowl
  • 1 cup raw spinach, tightly packed
  • ¼ red pepper, thinly sliced
  • ¼ red onion, thinly sliced
  • cooking spray
  • 6 grape tomatoes, sliced
  • 1 splash lime juice
  • salt and pepper, to taste
  • 1½ Tbsp. fresh cilantro, chopped
  • hot sauce, optional

Instructions
 

  • In a small bowl, combine grape tomatoes, ¾ Tbsp. cilantro, and lime juice to create a fresh pico de gallo. Add salt and pepper, to taste. Set aside.
  • In a skillet prepared with cooking spray, add spinach and saute until wilted, stirring frequently. Cook about 4 minutes and remove to a small bowl.
  • Add the peppers and onion to the skillet, allowing them to caramelize and cook. Stir occasionally, about every 2 minutes. Remove once lightly charred.
  • Prepare your cheesy chicken and rice in the microwave per packaging instructions.
  • Stir in sauteed spinach and charred vegetables.
  • Place a food ring on a plate and add the rice mixture, pressing down to create the desired shape. Top with pico de gallo. Note: You can also use a measuring cup and flip the contents onto a plate. If using this method, wait to add the pico until you flip the entree onto a plate so that the pico de gallo is on top.
  • Remove the ring gently. Top meal with remaining cilantro as garnish, and sprinkle with hot sauce, if desired.

Notes

This recipe was created in partnership with Jenny Craig.