Joyful Cheesy Basil Chicken with Rainbow Rice and Sweet Potato Medley

1Preheat the oven to 375°F (190°C).

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

3In a skillet, heat olive oil (2 tbsp) over medium heat.

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

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

6In a saucepan, bring 2 cups of water to a boil. Add the rainbow rice (1 cup) and cook according to package instructions.

7Peel and slice the sweet potatoes (2) into thin rounds.

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

9In a small saucepan, heat the almond milk (1 cup) over low heat.

10Add the low-fat cheese (1 cup) to the warm almond milk (1 cup) and stir until melted and smooth to make a cheese sauce.

11Chop the fresh basil leaves (¼ cup) finely and mix them into the cheese sauce.

12Place the seared chicken breasts (2) in a baking dish.

13Arrange the sautéed colorful vegetables around the chicken breasts (2) in the baking dish.

14Layer the cooked rainbow rice (1 cup) on one side of the baking dish and the boiled sweet potato slices on the other side.

15Pour the cheesy basil sauce over the chicken, vegetables, rainbow rice (1 cup), and sweet potatoes (2).

16Cover 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.

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

18Serve the Joyful Cheesy Basil Chicken with Rainbow Rice (1 cup) and Sweet Potato Medley hot and enjoy!