Mexican Street Corn Black Bean Chicken Bake

Name: Mexican Street Corn Black Bean Chicken Bake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 chicken breasts (thinly sliced, skinless boneless); salt; 1 tablespoon chili powder; 8 oz corn (drained (half of 15 oz can)); 15 oz black beans (from the can (washed and drained); 1 tablespoon chili powder; 4 oz cotija cheese (crumbled (or use Feta cheese)); 3 green onions (chopped)

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Mexican Street Corn Black Bean Chicken Bake

Ingredients

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4 chicken breasts (thinly sliced, skinless boneless)salt1 tablespoon chili powder8 oz corn (drained (half of 15 oz can))15 oz black beans (from the can (washed and drained)1 tablespoon chili powder4 oz cotija cheese (crumbled (or use Feta cheese))3 green onions (chopped)

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Instructions

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Step 1

Preheat oven to 375 F.

Step 2

Add chicken breasts to the medium casserole dish. Note: Make sure to use thinly sliced chicken breasts. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts.

Step 3

Sprinkle the chicken with salt and chili powder.

Step 4

Top the chicken with corn kernels and black beans.

Step 5

Sprinkle with more chili powder. Top with crumbled Cotija cheese.

Step 6

Bake for about 20-25 minutes or until the chicken is completely cooked through. Remove from heat. Top with chopped green onions.