Mexican Chicken Bake

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Tender seasoned chicken baked with salsa, black beans, veggies, and sharp cheddar cheese! Only 6 ingredients and 10 minutes to prep, perfect for busy weeknights.

Prep Time10

Cook Time30

Total Time40

Servings: Servings

Calories: 321kcal

Ingredients

2 pounds chicken breast
1 ounce taco seasoning (1 package)
1 cup salsa
2 cups frozen peppers and onion mix (or fresh, 1/2 onion sliced and 1 bell pepper sliced)
1 can black beans drained and rinsed
1 cup shredded sharp cheddar cheese

Instructions

Preheat oven to 375˚F.
Cut chicken breasts in half, then season on each side with taco seasoning. Lay in a large baking dish.
Place the bell peppers and onions over the top of the chicken then top with drained black beans and spread out the toppings evenly over the chicken.
*There is no need to thaw the peppers and onions, but they can be thawed which will help the dish cook faster.
*If using fresh they may not be as soft as the frozen peppers and onions unless you saute them lightly before adding.
Pour salsa over the top of the dish and then top with cheese.
*Optionally, you can leave the cheese off until the last 10 minutes of the bake time for a more melty cheese topping.
Bake for 30-40 minutes or until chicken is cooked through (165˚F internal temperature.) Garnish optionally with chopped cilantro or pico de gallo.

Notes

Optional garnish:

Chopped cilantro
Sour cream
Pico de gallo
Green onion

Substitutions:

Chicken: Can substitute bone-in chicken pieces or boneless thighs. Keep in mind the cooking time will likely be less with bone-in and more with thighs. Use an instant-read thermometer to be sure!

Cheddar cheese: Feel free to substitute with shredded Mexican cheese blend.

How to Store: Separate leftovers into meal-size portions and place in an airtight container. Refrigerate for up to 3-4 days.

How to Freeze: This Mexican Chicken Bake recipe freezes well. It can be frozen before or after cooking. See “Freezer Meal Instructions” section in the original post for full instructions.

How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. If you double this Mexican Chicken Bake, I suggest using two baking dishes. If you half it, an 8x8 baking dish will work well.

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