Mexican Street Corn Black Bean Chicken Bake

Name: Mexican Street Corn Black Bean Chicken Bake
Total time: 1 h
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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Total: 60

Servings: 4

Mexican Street Corn Black Bean Chicken Bake

Ingredients

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4 chicken breasts thinly sliced, skinless bonelesssalt1 tablespoon chili powder8 oz corn drained (half of 15 oz can)15 oz black beans from the can (washed and drained1 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.