Ingredients
Scale
- 1 (16 ounce) bag frozen corn kernels (about 2½ cups)
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (14.5 ounce) can petite diced tomatoes, drained
- 1 cup salsa, divided
- 1 teaspoon minced garlic (about 1 large clove) (or ¼ teaspoon garlic powder)
- ½ teaspoon cumin
- 2 lbs. boneless, skinless chicken breasts
- Kosher salt and ground black pepper or taco seasoning, to taste
- Optional garnish: chopped fresh parsley, fresh cilantro, fresh limes, or sliced green onions
Instructions
- Preheat the oven to 375°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- In the prepared dish, mix the frozen corn, black beans, diced tomatoes, ½ cup of salsa, garlic, and cumin together.
- Position the chicken breasts atop the corn mixture and season with salt and pepper, or a light sprinkle of taco seasoning. Pour the remaining ½ cup of salsa over the chicken.
- Cover the dish firmly with foil and bake for 45-60 minutes, or until the chicken is cooked through to an internal temperature of 165°F. The cooking duration may vary based on the chicken breast size.
- Allow the chicken to rest for a few minutes. Transfer it to a cutting board to slice into strips. Return the sliced chicken to the dish and stir to blend with the corn, beans, and tomatoes. If desired, garnish with cilantro, sliced green onions, or a squeeze of fresh lime juice.
Notes
For added flavor, let the dish marinate for 30 minutes before baking.
Feel free to customize the spices by adding chili powder or cumin for extra zest.
This dish pairs wonderfully with rice or tortillas.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.