Joyful Cheesy Basil Chicken with Rainbow Rice and Sweet Potato Medley

1.Preheat the oven to 375°F (190°C).

2.Season the chicken breasts with salt and pepper on both sides.

3.In a skillet, heat olive oil over medium heat.

4.Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

5.In the same skillet, sauté the colorful vegetables until slightly tender. Set aside.

6.In a saucepan, bring 2 cups of water to a boil. Add the rainbow rice and cook according to package instructions.

7.Peel and slice the sweet potatoes into thin rounds.

8.In a separate saucepan, boil the sweet potato slices until tender. Drain and set aside.

9.In a small saucepan, heat the almond milk over low heat.

10.Add the low-fat cheese to the warm almond milk and stir until melted and smooth to make a cheese sauce.

11.Chop the fresh basil leaves finely and mix them into the cheese sauce.

12.Place the seared chicken breasts in a baking dish.

13.Arrange the sautéed colorful vegetables around the chicken breasts in the baking dish.

14.Layer the cooked rainbow rice on one side of the baking dish and the boiled sweet potato slices on the other side.

15.Pour the cheesy basil sauce over the chicken, vegetables, rainbow rice, and sweet potatoes.

16.Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the cheese sauce is bubbly.

17.Remove the foil and broil for an additional 2-3 minutes to brown the cheese sauce slightly.

18.Serve the Joyful Cheesy Basil Chicken with Rainbow Rice and Sweet Potato Medley hot and enjoy!