Salsa Verde Baked Chicken
Seasoned chicken breasts, black beans, corn and salsa verde all bake together in one dish.
Servings: 4 servings
Ingredients
- 1 1/4 pounds boneless skinless chicken breasts, or 4 chicken breasts
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 16 ounces salsa verde
- 15 ounces black beans drained and rinsed
- 4 ounces diced green chiles
- 1/2 cup frozen corn, defrosted
- 1/2 cup shredded Colby Jack or cheddar cheese
- cilantro, avocado, and lime wedges for serving (optional)
Instructions
- Preheat oven to 375° F. and spray a 2 quart or similar sized casserole dish with cooking spray.
- Pour the beans, green chiles, corn and half of the jar of salsa verde into the casserole dish. Combine the spices in a small bowl and add a teaspoon into the casserole dish.
- Stir everything together until combined. Season the chicken breast with salt, pepper and the remaining spice mixture. Nestle them into the bean and corn mixture. Pour the remaining salsa verde over the top of the chicken.
- Bake for 30-40 minutes or until the internal temperature of the chicken reads 165° F. Remove from the oven and top with the shredded cheese. Put the chicken back in the oven and bake until melted, about 2-3 minutes.
- Serve the chicken topped with chopped cilantro, avocado chunks and lime wedges if desired.
Nutrition
Calories: 445kcal | Carbohydrates: 31g | Protein: 56g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 134mg | Sodium: 1046mg | Fiber: 9g | Sugar: 7g