Dump-and-Bake Salsa Chicken
User Reviews
4.8
40 reviews
Excellent
Dump-and-Bake Salsa Chicken
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This easy baked salsa chicken requires just one dish and about 10 minutes of prep for a nutritious and family-friendly dinner!
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Ingredients
- 1 (16 ounce) corn kernels about 2½ cups, frozen
- 1 (15 ounce) black beans drained and rinsed, canned
- 1 (14.5 ounce) diced tomatoes drained, petite, canned
- 1 cup salsa divided
- 1 teaspoon garlic or ¼ teaspoon garlic powder, minced
- ½ teaspoon cumin
- 2 lbs. chicken breast boneless skinless
- salt to taste, Kosher salt and ground black pepper or taco seasoning
- black pepper to taste, Kosher salt and ground black pepper or taco seasoning
- parsley optional garnish, chopped fresh parsley or cilantro, or sliced green onions
- cilantro
- lime
- green onion
Instructions
- Preheat oven to 375°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. In the prepared dish, stir together frozen corn, black beans, diced tomatoes, ½ cup of salsa, garlic, and cumin.
- Place the chicken on top of the corn mixture. Season the chicken with either salt and pepper or with a little bit of taco seasoning, to taste. If you use taco seasoning, do not use an entire 1-ounce packet (that will make it too salty). Just sprinkle a little bit of the seasoning blend on each side of the chicken breasts. Pour the remaining ½ cup of salsa over the chicken.
- Cover tightly with foil and bake for approximately 45-60 minutes, or until the internal temperature of the chicken reaches 165°F. The total cooking time will vary depending on the size and thickness of your chicken breasts.
- Let the chicken rest for a few minutes. Remove the chicken to a cutting board and slice into strips. Return the meat to the dish; stir to combine. Garnish with chopped fresh parsley, cilantro, a squeeze of fresh lime juice, or sliced green onions if desired.
Notes
- Since chicken breasts can vary greatly in size and shape, the total cooking time will vary. For instance, the two large chicken breasts shown in these photos each weighed about 16 ounces and required 1 hour in the oven. If you're using smaller, thinner chicken breasts, you can likely reduce the total baking time to about 45 minutes.
Nutrition Information
Show Details
Serving
1/6 of the recipe
Calories
324kcal
(16%)
Carbohydrates
36.7g
(12%)
Protein
42g
(84%)
Fat
2.9g
(4%)
Saturated Fat
0.6g
(3%)
Cholesterol
88mg
(29%)
Sodium
434mg
(18%)
Fiber
7g
(28%)
Sugar
7.3g
(15%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 324kcal | 16% |
| Carbohydrates | 36.7g | 12% |
| Protein | 42g | 84% |
| Fat | 2.9g | 4% |
| Saturated Fat | 0.6g | 3% |
| Cholesterol | 88mg | 29% |
| Sodium | 434mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 7.3g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
40 reviews
Excellent
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