Easy Salsa Chicken Bake
This is lovely chicken bake is a filling meal with rice, chicken, beans, and all the fixings.
I love a meal with minimal prep like this one for dinner. I have gotten to the point where 30 min meals are nice but I’d much prefer a meal that I can just throw into the oven instead of hovering and cooking for a full 30 minutes. This one was a bit deceptive because I thought it was just salsa on chicken with cheese, but it actually has rice, beans, corn, chillies, and tomato as well. So this is a full meal with very little preparation.
What You Need:
2 large boneless, skinless chicken breasts, cut in half lengthwise
1 Tbsp. melted butter or olive oil
1 1/2 tsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. smoked paprika
1/2 tsp. dried oregano
1/2 tsp. salt
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) corn, drained
1 can (15 oz.) fire roasted tomatoes, drained
2 cups cooked rice
1 can (4 oz.) mild chopped green chillies
1 1/2 cups salsa, divided
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
Toppings: chopped fresh cilantro, sliced avocados, sour cream, etc.
Directions:
Whisk the seasonings together and set aside. Flatten chicken to an even thickness and pat dry.
Drizzle chicken with a little olive oil or butter and then sprinkle half of the seasonings onto one side of the chicken and rub in. Flip chicken over and repeat.
In a lightly greased 9x13-inch baking dish, add beans, corn, rice, green chillies, 1 cup salsa, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir to combine and spread into an even layer.
Top with chicken and spoon 1/2 cup salsa divided on top of the chicken.
Bake in a preheated 400 degree oven for 30 minutes or until chicken has cooked through.
Remove from oven and top with cheeses. Bake for an additional 4 to 5 more minutes or until cheese has melted.
Top with cilantro, avocados, sour cream, etc.
Recipe from Carlsbad Cravings