Description
This flavorful Chicken Salsa recipe combines tender, seasoned chicken breasts baked over a savory mixture of black beans, corn, rice, and green chilies, topped with melted cheddar and Monterey Jack cheese. It's a delicious and easy-to-make main dish that brings vibrant Mexican-inspired flavors to your dinner table.
Ingredients
Scale
Chicken and Seasonings
- 4 small boneless skinless chicken breasts or 2 large breasts cut in half (about 24 oz.)
- 1 tablespoon melted butter or olive oil
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
Vegetable and Grain Mixture
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can corn, drained and rinsed
- 1 15 oz. can fire roasted tomatoes, drained (optional if not using chunky salsa)
- 2 cups cooked rice
- 1 4 oz. can mild chopped green chiles
- 1 1/2 cups salsa, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Toppings and Garnishes
- 1 cup freshly grated sharp cheddar cheese
- 1 cup freshly grated Monterey Jack cheese
- Fresh cilantro, chopped (optional to taste)
- Sour cream (optional garnish)
- Avocados (optional garnish)
Instructions
- Preheat oven. Preheat your oven to 400 degrees Fahrenheit to prepare for baking the dish.
- Prepare seasonings and chicken. In a small bowl, whisk together chili powder, ground cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt. Pound the chicken breasts to an even thickness for uniform cooking, then pat them dry.
- Season chicken. Drizzle melted butter or olive oil over the chicken breasts. Sprinkle half of the seasoning mixture on one side and rub it in, then flip and repeat with the other side. Set seasoned chicken aside.
- Combine filling ingredients. In a lightly greased 9x13 inch baking dish, add the black beans, corn, cooked rice, chopped green chiles, 1 cup salsa, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir well to combine and spread evenly in the dish.
- Add chicken and salsa. Place the seasoned chicken breasts on top of the rice and bean mixture. Spoon 1/2 cup of salsa evenly over the chicken.
- Bake the dish. Bake uncovered for 30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Depending on chicken thickness, bake an additional 10-20 minutes if necessary.
- Add cheese and melt. Remove the dish from the oven and sprinkle the cheddar and Monterey Jack cheeses evenly over the chicken. Return to the oven and bake for an additional 4-5 minutes until the cheese is melted and bubbly.
- Garnish and serve. Garnish the baked chicken salsa with fresh cilantro, sour cream, and avocado slices as desired. Serve warm and enjoy.
Notes
- For a make-ahead meal, assemble everything except the cheese, cover tightly with foil, and refrigerate. Let the dish sit at room temperature for 20 minutes before baking. Add 10 minutes to the cooking time when baking from cold.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat by slicing the chicken and warming in the microwave or skillet until heated through.
- This recipe freezes well: assemble the dish without cheese, double wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Defrost overnight in the refrigerator before baking, adding 10 extra minutes to cooking time.
- If you prefer, substitute cheddar and Monterey Jack with any preferred melting cheese.
- Adjust spice levels by increasing or decreasing chili powder or adding jalapeños for heat.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 70 mg
