# What You Need:
→ Protein
01 - 2 large boneless, skinless chicken breasts (about 1 lb), cubed
→ Vegetables & Fruit
02 - 1 cup pineapple chunks, fresh or canned and drained
03 - 1 small onion, finely chopped
04 - 1/2 cup red bell pepper, diced
05 - 2 cloves garlic, minced
→ Rice
06 - 1 cup long-grain white rice, uncooked
07 - 2 cups low-sodium chicken broth
→ Dairy
08 - 1 1/2 cups shredded cheddar cheese
09 - 1/2 cup sour cream
→ Sauces & Seasonings
10 - 2 tablespoons olive oil
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried thyme
→ Garnish
15 - 2 tablespoons chopped fresh parsley, optional
# Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, season with salt, pepper, paprika, and thyme. Sauté for 4-5 minutes until lightly browned on all sides.
03 - Add chopped onion, diced bell pepper, and minced garlic to the skillet. Cook for 2-3 minutes, stirring occasionally, until vegetables are softened and fragrant.
04 - Transfer sautéed chicken and vegetables to a large mixing bowl. Add uncooked rice, pineapple chunks, chicken broth, and sour cream. Stir thoroughly until all ingredients are evenly distributed.
05 - Pour the combined mixture into the prepared casserole dish, spreading in an even layer.
06 - Cover the casserole tightly with aluminum foil. Bake for 30 minutes at 375°F.
07 - Remove foil carefully. Sprinkle shredded cheddar cheese evenly across the surface.
08 - Return uncovered casserole to the oven and bake for 10 additional minutes until cheese is melted and bubbly and rice is tender. Remove from oven and let stand for 5 minutes before serving.
09 - Garnish with chopped fresh parsley if desired. Serve directly from the casserole dish.
