Dump-and-Bake Salsa Chicken #dinnerrecipe #food #amazingrecipe #easyrecipe
Thursday, 7 November 2019
You requested it, so here it is: a sound, dump-and-prepare supper with zero! This simple Salsa Chicken requires only one dish and around 10 minutes of prep for a nutritious and family-accommodating supper!
Regardless of whether you serve your chicken in tacos, over rice, on a plate of mixed greens, in a bowl, or stuffed inside quesadillas, the alternatives are interminable. This is really a feast that fulfills everybody at the table.
I'm not overstating when I state that every.single.day. I get messages from beautiful perusers with practically indistinguishable supplications for help.
- 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.
- This recipe freezes well.
read more our recipe Lasagna Soup #dinnerrecipe #food #amazingrecipe #easyrecipe