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Yield: 4
Ready In: 35 minutes
This is one of those backpocket meals I reach for whenever I'm short on time and need dinner on the table ASAP! Even my kid who isn't a fan of chicken will eat this up, so this one is definitely a keeper.
Recommended Equipment:
Ingredients
- nonstick cooking spray (OR oil)
- 4 chicken breasts (I used boneless, skinless and they weighed about 1 pound together)
- 1 tablespoon taco seasoning
- 1 pepper (cored and diced (any color works; I used red))
- 1 (15-oz) can corn (drained)
- 1 (15-oz) can black beans (drained and rinsed)
- 1 (16-oz) jar salsa
- 1 cup shredded Cheddar cheese
Instructions
- Prep: Heat oven to 400°F. Grease a 7×11 inch baking dish or spray with nonstick cooking spray. Place the chicken in the prepared dish and rub all over with taco seasoning.
- Assemble: Evenly top chicken with diced pepper, drained corn and drain black beans. Spread salsa on top.
- Bake: Bake chicken in hot oven for 25 minutes. Carefully remove from the oven, top with cheese and return to oven for 5 minutes, or until cheese is bubbly and chicken is cooked through.
Step by Step Recipe Video
Nora’s Tips
Ingredient Notes:
Chicken: If you’d rather make this with chicken thighs, bake them for 35-40 minutes before topping with cheese. Corn: Frozen corn works in place of the canned. Salsa: I used Newman’s Own mild salsa (not an ad, it’s genuinely my favorite for meals with little kids). You can use pretty much any salsa you enjoy, though!Cooking Tips:
Make sure to spread the salsa well over the chicken, to make sure the chicken is evenly and closely covered.Freezer Instructions:
You can assemble this entire dish (without the cheese!), wrap it in foil and then in aluminum foil and freeze it for up to 3 months. Defrost in the fridge overnight, then bake as directed in the recipe.Nutrition
Calories: 441kcal | Carbohydrates: 40g | Protein: 42g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 1159mg | Potassium: 1226mg | Fiber: 11g | Sugar: 9g | Vitamin A: 2003IU | Vitamin C: 45mg | Calcium: 264mg | Iron: 3mg
More recipe information
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Our favorite sides:
We often enjoy this chicken with a side of Mexican rice.
It’s also delicious by itself with a salad (Avocado Tomato Cucumber or Coleslaw are my favorites here!).
Cynthia says
Absolutely loved this recipe! I substituted the diced pepper out with a can of drained Rotel tomatoes and it was a really big hit at our house. Thank-you so much!