These zesty flavors are going to spice up any party. The tender baked chicken with sweet corn, black beans, and rich salsa creates a delicious, high-protein, gluten-free, dairy-free meal perfect for busy weeknights or celebrations.

I cannot tell you how many times my family asks for my salsa chicken bake. It’s the perfect meal when you want to celebrate something special or when you just need a quick pick-me-up.

And the best thing (besides how delicious it is) is how easy it is to make.

Simply dump a few cans of beans, corn, tomatoes, chicken, and salsa into a baking dish, and you’ll have a meal ready in no time.

With minimal dishwashing, this is the perfect meal you can make when you want something delicious but without all that hassle.

It’s also a great, healthy meal for you and your family. With 52 grams of protein and 10 grams of fiber, it’s the perfect combo to make sure everyone stays full for a long time.

Ingredients and Substitutes

Sweet corn,drained and rinsed (15.25 oz can) – Replace with frozen corn or fresh corn kernels.

Black beans, drained and rinsed (15 oz can) – You can use pinto or kidney beans.

Diced tomatoes (14.5 oz can) – Swap with diced tomatoes or crushed tomatoes to have a heartier texture.

Salsa, divided (1 cup) – Substitute with tomato sauce or a blend of diced tomatoes and chili powder.

Garlic cloves, minced (4) – Garlic paste or garlic powder are great alternatives.

Cumin (1 tsp) – Swap with coriander or chili powder.

Chicken breasts, boneless, skinless (4) – Use chicken thighs, turkey breasts, or firm tofu for a plant-based option.

Sea salt, to taste

Black pepper, to taste

GARNISH

Fresh parsley, chopped – You can use cilantro or fresh basil.

Green onions, sliced – Chives or thinly sliced red onions are good alternatives.

Lime wedges – Replace with lemon wedges.

How to Make Salsa Chicken Bake

Step 1. Preheat your oven to 375F and lightly grease a 9×13-inch baking dish. Add the corn, black beans, diced tomatoes, minced garlic, cumin, and just ½ cup of the salsa. Give everything a good stir.

Step 2. Season with salt and black pepper on both sides and add the chicken breasts on top.

Step 3. Pour the rest of the ½ cup of salsa over the chicken.

Step 4. Cover the baking dish with foil and place it in the oven for 45-60 minutes or until the chicken is fully cooked.

Step 5. Remove from the oven and let the chicken rest for a couple of minutes. Place it on a cutting board and slice it into strips.

Then, place it back in the dish and toss everything.
Step 6. Garnish with fresh parsley, green onions, and a squeeze of lime before you serve.

How I Would Modify This Recipe

• Making it low-carb or keto: Remove the corn and black beans and add chopped bell peppers, onions, and zucchini.
• Cheese–lover: For all of those who love cheese (just like me), during the last ten minutes of the baking, remove the foil and add a generous amount of shredded Monterey Jack or cheddar cheese.
• Add some heat: Add diced jalapeños, a pinch of cayenne pepper, or use a dash of hot habanero sauce.

My Storage Tips

For those who manage to have some leftovers, place them in an airtight container and keep them in the fridge for up to 4-5 days. I actually enjoy having them after being in the fridge for a couple of days since the flavor becomes stronger.

To reheat it, place it in the microwave or use the oven at 350F for about 15 minutes.