Salsa Chicken Bake
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.
Servings: 4 chicken breasts (sliced)
Ingredients
- 1 15.25 oz can sweet corn drained and rinsed
- 1 15 oz can black beans drained and rinsed
- 1 14.5 oz can diced tomatoes
- 1 cup salsa divided
- 4 garlic cloves minced
- 1 tsp cumin
- 4 chicken breasts boneless, skinless
- Sea salt to taste
- Black pepper to taste
Garnish
- Fresh parsley chopped
- Green onions sliced
- Lime wedges
Instructions
- Preheat your oven to 375F and lightly grease a 9x13-inch baking dish.
- In the baking dish, combine the corn, black beans, diced tomatoes, 1/2 cup of salsa, minced garlic, and cumin. Stir everything together evenly.
- Place the chicken breasts on top of the mixture. Season with salt and black pepper. Pour the remaining 1/2 cup of salsa over the chicken.
- Cover the baking dish with foil and bake for 45–60 minutes, or until the chicken is fully cooked.
- Let the chicken rest for a few minutes, then remove it to a cutting board and slice into strips. Return the sliced chicken to the dish and mix everything together.
- Garnish with fresh parsley, green onions, and a squeeze of lime before serving.
Nutrition
Serving: 1 sliced chicken breast (19 oz) | Calories: 435kcal | Carbohydrates: 41.6g | Protein: 52.4g | Fat: 6.8g | Saturated Fat: 1.4g | Cholesterol: 150mg | Sodium: 720mg | Potassium: 1280mg | Fiber: 10.8g | Sugar: 8.6g | Vitamin A: 1850IU | Vitamin C: 28mg | Calcium: 115mg | Iron: 4.2mg