Description
A comforting weeknight dish featuring tender baked chicken in a flavorful mix of salsa, black beans, and corn, perfect for tacos, bowls, or salads.
Ingredients
- 2 lbs chicken breast (about 900 g)
- 1 can black beans, rinsed and drained (15 oz can)
- 1 can corn, drained (15 oz can)
- 1 jar salsa (about 16 ounces / 454 g)
- 1 tsp cumin (about 5 mL)
- 1 tsp chili powder (about 5 mL)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Combine chicken, black beans, corn, salsa, cumin, chili powder, salt, and pepper in a large bowl. Mix well.
- Pour the mixture into the greased baking dish, cover tightly with foil, and bake for 25–30 minutes until the chicken is cooked through.
- Let the dish cool for 5–10 minutes, then shred the chicken directly in the baking dish using two forks or clean hands.
- Serve hot, garnished with chopped fresh cilantro.
Notes
Use low-sodium canned ingredients to control salt levels. For spice, adjust chili powder as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican