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Dump-and-Bake Salsa Chicken


  • 1 (14.4 ounce) bag frozen corn kernels (about 3 cups)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can petite diced tomatoes, drained
  • 1 cup salsa, divided
  • 1 teaspoon minced garlic (I like to use a squeeze bottle of fresh minced garlic from the produce section for a shortcut)
  • ½ teaspoon cumin
  • 2 lbs. boneless, skinless chicken breasts
  • Salt and pepper, to taste
Dump-and-Bake Salsa Chicken


  • Preheat oven to 375 degrees F.
  • Spray a large (9 x 13-inch) baking dish with cooking spray.
  • In the prepared dish, stir together frozen corn, black beans, diced tomatoes, ½ cup of salsa, garlic, and cumin.
  • Place chicken on top of corn mixture. Season chicken with salt and pepper, to taste.
  • Pour remaining ½ cup of salsa over chicken.
  • Cover tightly with foil and bake for approximately 45-60 minutes, or until internal temperature of chicken reaches 165 degrees F. The total length of cooking time will vary depending on the size of your chicken breasts.
  • Remove chicken from dish and slice (or shred with two forks). Return to dish, stir to combine, and serve.

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