This Cowboy Chicken is packed with wholesome veggies, beans, corn, and loads of flavor! Top it off with delicious cheese and this one dish meal was made to please!
Lay the chicken breast flat in a casserole dish, then sprinkle 1 tbsp of the italian dressing seasoning over the top.
In a bowl, mix the black beans, black eyed peas, fire roasted tomatoes, corn, onion, bell pepper, garlic, oil, lime juice, and the remaining 1 tbsp dressing mix until combined.
Spread the bean mixture over the seasoned chicken. Bake uncovered on the middle rack at 375˚F for 45-55 minutes or until the chicken is cooked through (internal temp 165˚F)
5 minutes before the baking is finished, remove the dish and cover the top evenly with cheese and return to the oven to cook until done.
Garnish with cilantro and serve over rice or with your favorite side dishes. Enjoy!
Notes
Substitutions:
Chicken — You can cut the chicken in half, chunks, or use chicken tenderloins or chicken thighs in lieu of full chicken breasts to make serving easier. Cooking time may be reduced. All poultry should be cooked to an internal temperature of 165˚F to be safe to consume.
How to Store: Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.How to Freeze: This recipe freezes well. It can be frozen up to 6 months in advance or after cooking.
To freeze before baking: Prepare your ingredients and place into an airtight container or freezer ziplock bag. Place onto a flat surface and freeze for up to 6 months.