Description
A bold and hearty chicken dish baked with zesty tomatoes, beans, and peppers, perfect for a weeknight meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt, to taste
- 1 can diced tomatoes (with juice)
- 1 can black beans (drained)
- 1 can corn (drained)
- 1 bell pepper (thinly sliced)
- 1 red onion (thinly sliced)
- 1 cup shredded cheese (Monterey Jack or cheddar)
- Fresh cilantro or green onion, for garnish
Instructions
- Season chicken and set in a baking dish.
- Top with diced tomatoes, black beans, corn, bell peppers, and red onions.
- Bake at 400°F (200°C) for 25-30 minutes.
- Add shredded cheese and bake for an additional 5 minutes.
- Garnish with fresh cilantro or green onions and serve hot.
Notes
Feel free to use leftover rotisserie chicken or different types of beans. This dish can also be made in a slow cooker.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg