Dump-and-Bake Salsa Chicken

Name: Dump-and-Bake Salsa Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 (14.4 ounce) bag frozen corn kernels (about 3 cups); 1 (15 ounce) can black beans, drained and rinsed; 1 (15 ounce) can petite diced tomatoes, drained; 1 cup salsa, divided; 1 teaspoon minced garlic ((I like to use a squeeze bottle of fresh minced garlic from the produce section for a shortcut)); ½ teaspoon cumin; 2 lbs. boneless, skinless chicken breasts; Salt and pepper, to taste

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Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 6

Author : Blair

baked chicken breast salsa chicken

Ingredients

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1 (14.4 ounce) bag frozen corn kernels (about 3 cups)1 (15 ounce) can black beans, drained and rinsed1 (15 ounce) can petite diced tomatoes, drained1 cup salsa, divided1 teaspoon minced garlic ((I like to use a squeeze bottle of fresh minced garlic from the produce section for a shortcut))½ teaspoon cumin2 lbs. boneless, skinless chicken breastsSalt and pepper, to taste

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Instructions

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Step 1

Preheat oven to 375 degrees F.

Step 2

Spray a large (9 x 13-inch) baking dish with cooking spray.

Step 3

In the prepared dish, stir together frozen corn, black beans, diced tomatoes, ½ cup of salsa, garlic, and cumin.

Step 4

Place chicken on top of corn mixture. Season chicken with salt and pepper, to taste.

Step 5

Pour remaining ½ cup of salsa over chicken.

Step 6

Cover tightly with foil and bake for approximately 45-60 minutes, or until internal temperature of chicken reaches 165 degrees F. The total length of cooking time will vary depending on the size of your chicken breasts.

Step 7

Remove chicken from dish and slice (or shred with two forks). Return to dish, stir to combine, and serve.