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Baked Black Bean and Salsa Chicken
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Brief Description
Chicken breasts baked with salsa and black beans; served over rice and with corn on the cob.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Mexican
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Prep Time: 10 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
If you do not have pico de gallo or salsa, mix together some cilantro, 2 diced plum tomatoes, chopped jalapeno, minced onion, and lime juice instead. Also, you could do this in the slow cooker; I don't use that because I don't like the texture of chicken breasts when slow-cooked.
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Posted By: CHL
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Posted On: Jul 19, 2014
Number of Servings:
Ingredients:
- 1 1/3 pounds - chicken breasts
- 1 1/2 cups - pico de gallo or salsa
- 2 cups - cooked black beans
- 1 teaspoons - ground cumin
- 1 teaspoons - garlic powder
- - salt and pepper to taste
- 1 cups - rice
- 4 ears - corn
Directions:
1. Place the chicken breasts into an 8x8-inch glass baking dish. Pour salsa over top and then stir in the black beans, cumin and garlic powder. Sprinkle with a little salt and pepper.
2. Bake at 350° F for 55-60 minutes, until chicken is no longer pink in the middle. Dice the chicken and mix it all up with the salsa and black beans.
3. Meanwhile, prepare rice as directed on package.
4. Remove husks and threads from corn ears, then boil ears of corn for 4-6 minutes.
5. Serve the Black Bean and Salsa Chicken over rice with corn cobs.
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