DUMP-AND-BAKE SALSA CHICKEN

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

Instructions

  • Preheat oven to 375 degrees F.
  • Spray a large (9 x 13-inch) baking dish with cooking spray.
  • In the prepared dish, stir together frozen corn, black beans, diced tomatoes, ½ cup of salsa, garlic, and cumin.
  • Place chicken on top of corn mixture. Season chicken with salt and pepper, to taste.
  • Pour remaining ½ cup of salsa over chicken.
  • 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.
  • Remove chicken from dish and slice (or shred with two forks). Return to dish, stir to combine, and serve.

Notes

  • For a quicker cooking time, cut larger chicken breasts in half lengthwise to create thinner pieces of meat. Thin, small chicken breasts will be done in about 25-30 minutes.
  • Prepare this dinner in the slow cooker! Just place the chicken breast in the bottom of a Crock Pot. Add the remaining ingredients on top. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
  • Cooking Just for Two? Cut all of the ingredients in half and prepare the recipe in an 8-inch square baking dish. The cooking time will remain the same.

How to Serve Salsa Chicken:

  1. In soft tacos! Stuff the chicken, salsa, corn, and beans into warm tortillas. Top with shredded cheddar cheese, lettuce, sour cream, green onions, olives, guacamole, or any of your other favorite toppings.
  2. In burrito bowls! Fill a bowl with rice (or cauliflower rice) and top it with the salsa chicken. Add shredded cheddar cheese, lettuce, sour cream, green onions, olives, guacamole, or any of your other favorite fixin’s.
  3. In quesadillas! Slice (or shred) the chicken and stuff it inside quesadillas. Use the corn and bean salsa as a delicious topping just before serving.
  4. On taco salad! Keep it really light and enjoy the salsa chicken over a bed of crispy romaine. Add toppings if you like, but it’s certainly not necessary!