My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Monday, December 3, 2018

Chicken Bake with Black Beans & Salsa

{ Prep time: 10 mins / Cooking Time: 35-45 / Difficulty: Easy / Yields: 4-6 servings }

4 boneless skinless chicken breast, cut in half
1 (16oz) can black beans, drained & rinsed
1 (11oz) can whole kernel corn, drained & rinsed
1 1/2 cups mild or hot Rotel (or 1 1/2 cans tomatoes w/ green chilis), divided
1/4 cup yellow onion, diced (optional)
salt and pepper
spicy chicken seasoning (or Tony Chachere's or seasoning of your choice)
1/4 cup chopped fresh cilantro, divided
1 1/2 cup shredded Mexican cheese blend (any cheese will work!)
olive oil cooking spray

1. Heat oven to 350ยบ. Lightly grease a 2-quart casserole dish with nonstick cooking spray.
2. Rinse chicken and pat dry. If the chicken breasts are large, cut the chicken into quarters. (This will speed up the cooking time). Season the chicken with salt and pepper and/or spicy chicken seasoning.
3. Combine the drained beans, corn, 1 cup Rotel, onions (optional) and half of the cilantro. Put the mixture into the prepared baking dish.
4. Arrange chicken breasts over the bean and corn mixture, then spoon the remaining Rotel over the chicken.
5. Top evenly with cheese and sprinkle with the remaining cilantro.
6. Cover tightly with foil (shiny side up!) and bake for 25 mins. Remove foil and cook 10-15 more mins, or until chicken is tender.
** Serving suggestions: serve with Mexican rice and/or beans; or couscous. **

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