# What You'll 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
# How To Make It:
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 the exterior.
03 - Add chopped onion, diced bell pepper, and minced garlic to the skillet. Cook for 2-3 minutes 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. Mix thoroughly until all components are evenly distributed.
05 - Pour the combined mixture into the prepared casserole dish and spread evenly across the bottom.
06 - Cover the casserole tightly with aluminum foil and bake for 30 minutes until rice begins to absorb liquid.
07 - Remove foil from casserole. Distribute shredded cheddar cheese evenly over the surface. Return to oven uncovered and bake for 10 additional minutes until cheese is melted and bubbly and rice is tender.
08 - Remove from oven and let stand for 5 minutes. Garnish with fresh parsley if desired before serving.
