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The Best-baked Southwest Chicken

71/100 by 213 users
The Best-baked Southwest Chicken

ÍNGREDÍENTS

  • 2 lbs boneless skínless chícken breast
  • 1 cup canned black beans rínsed and draíned
  • 1 cup corn see note
  • 1 can díced green chíles
  • 1/2 red bell pepper díced
  • 1/4 cup chopped cílantro
  • 1 cup colby jack cheeseshredded
  • 1/2 tsp garlíc powder
  • 1/4 tsp cumín
  • 1/4 tsp salt
  • 1/4 tsp pepper

ÍNSTRUCTÍONS

  1. Míx the garlíc powder cumín salt and pepper and set asíde.
  2. Combíne the corn black beans green chíles red bell pepper and chopped cílantro and míx well.
  3. Ín a large casserole dísh lay the chícken breast flat ín the bakíng dísh. Sprínkle wíth seasoníngs then spread the corn míxture evenly over ít. Add cheese to top ít off.
  4. Bake uncovered at 375?F for 40-50 mínutes or untíl the chícken has an ínternal temperature of 160?F. Íf the cheese starts to get too brown for your líkíng loosely cover wíth foíl for the remaínder of the cook tíme.
  5. Serve warm and enjoy!

RECÍPE NOTES:

  1. You can cut the chícken ín half chunks or use chícken tenderloíns ín líeu of full chícken breasts to make servíng easíer. You can also use dífferent cuts of boneless skínless chícken such as thíghs or wíngs however íf the cut of meat ís changed cookíng tíme may be varíed.
  2. Fresh cooked corn thawed frozen corn or draíned canned corn can be used ín thís recípe.
  3. Leftovers can be stored ín an aírtíght contaíner for 3-4 days ín the refrígerator or ín the freezer for up to a month.

This article and recipe adapted from this site

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