Chicken Tortilla Casserole

Preheat the oven to 375 F.

Prepare the parboiled brown rice according to package instructions and set aside.

Meanwhile, in a large sauté pan, heat the olive oil over medium-high heat. Add the cubed chicken breasts, season with salt and pepper, and cook until the outsides of the chicken are golden. Scoop the chicken into a bowl, cover and set aside.

Reduce the heat to medium. Add the garlic and onion and sauté until softened, about 3 minutes. Add the jalapeño, summer squash and zucchini. Season with salt and pepper. Cook until soft, about 5 minutes. Add tomatoes, cumin and coriander, and stir to combine. Add the corn, along with the cooked chicken and the cooked brown rice. Season well with salt and pepper. Transfer the mixture to a large casserole dish. Arrange the grated sharp cheddar over the top of the casserole. Bake in the oven until the cheddar is nicely melted, about 7-9 minutes. Remove from the oven and transfer to serving plates. Top each plate with avocado, cilantro and a few tortilla strips. Serve.