With chicken and a zesty combination of corn, green chiles, beans and cheese, this Black Bean Chicken Bake is a family-friendly weeknight meal!
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Servings: 4
Calories: 589kcal
Ingredients
15.25ouncecanned white corndrained (1 can)
15ouncescanned black beansdrained and rinsed (1 can)
4ouncecan diced green chiles(1 can)
1/4cup finely chopped cilantroor more for garnish
1/4cupfinely chopped red onion (about 1/2 onion)
2poundschicken breastsee note
1/2tspsalt
1/2teaspooncumin
1/2teaspoongarlic powder
1cupshredded cheddar cheese
Garnish
1tbsplime juice(about 1 lime)
Instructions
Preheat oven to 375˚F.
In a medium bowl, combine corn, black beans, green chiles, cilantro, and onion and mix.
Season the chicken breast on both sides with salt, cumin and garlic powder, then lay flat in a large baking dish. Spoon the corn mixture over the chicken and top with cheddar cheese.
Bake for 35-45 minutes or until the chicken is fully cooked (165˚F internal temp.)
Remove from the oven and squeeze fresh lime juice over the top and garnish with additional cilantro.
Notes
To help chicken cook more quickly and evenly, try using chicken breasts that are not too thick. Pound or slice them to reduce the thickness if needed.Substitutions: Yellow corn can be used instead of white corn; you can also use a different variety of cheese. How to Store: Refrigerate leftovers in an airtight container for 3 to 4 days.How to Freeze: Freeze leftovers in an airtight container for up to 1 month.How to Reheat: Reheat in the microwave until warmed through or covered in a 350ºF oven.How to Scale: To scale up, use a larger baking dish or make the recipe in two baking dishes. Scale down by using a smaller baking dish.