Description
Dump and Bake Salsa Chicken is a quick, healthy one-pan dinner packed with bold flavor, lean protein, and simple ingredients for busy weeknights.
Ingredients
1 (16 ounce) bag frozen corn kernels
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can petite diced tomatoes, drained
1 cup salsa, divided
1 teaspoon minced garlic (or 1/4 teaspoon garlic powder)
1/2 teaspoon cumin
2 lbs boneless skinless chicken breasts
Kosher salt and black pepper or taco seasoning, to taste
Optional garnish: chopped fresh parsley, fresh cilantro, fresh limes, or sliced green onions
Instructions
1. Preheat oven to 375°F and spray a 9 x 13-inch baking dish with nonstick cooking spray.
2. In the prepared dish, stir together frozen corn, black beans, diced tomatoes, 1/2 cup salsa, garlic, and cumin.
3. Place the chicken on top of the corn mixture.
4. Season the chicken with salt and pepper or a light sprinkle of taco seasoning.
5. Pour the remaining 1/2 cup salsa over the chicken.
6. Cover tightly with foil and bake for 45 to 60 minutes, or until the chicken reaches an internal temperature of 165°F.
7. Let the chicken rest for a few minutes.
8. Remove the chicken to a cutting board, slice into strips, return it to the dish, and stir to combine.
9. Garnish with parsley, cilantro, lime juice, or green onions if desired.
Notes
Use low-sodium beans and salsa for a lighter version.
Do not overcook the chicken.
Add shredded cheese during the last 10 minutes if you want a richer variation.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 85mg