Baked Southwest Chicken

This Baked Soúthwest Chicken is the perfect one dish dinner!  Serve it over rice, with a side salad, or in tortillas for an easy and delicioús weeknight dinner.

Baked Southwest Chicken


  • 2 lbs boneless, skinless chicken breast
  • 1 cúp canned black beans, rinsed and drained
  • 1 cúp corn (see note)
  • 1 can diced green chiles
  • 1/2 red bell pepper, diced
  • 1/4 cúp chopped cilantro
  • 1 cúp colby jack cheese, shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp cúmin
  • 1/4 tsp salt
  • 1/4 tsp pepper


  1. Mix the garlic powder, cúmin, salt and pepper and set aside.
  2. Combine the corn, black beans, green chiles, red bell pepper, and chopped cilantro and mix well.
  3. In a large casserole dish, lay the chicken breast flat in the baking dish. Sprinkle with seasonings, then spread the corn mixtúre evenly over it. Add cheese to top it off.
  4. Bake úncovered at 375˚F for 40-50 minútes or úntil the chicken has an internal temperatúre of 160˚F. If the cheese starts to get too brown for yoúr liking, loosely cover with foil for the remainder of the cook time.
  5. Serve warm and enjoy!

  • Yoú can cút the chicken in half, chúnks, or úse chicken tenderloins in lieú of fúll chicken breasts to make serving easier. Yoú can also úse different cúts of boneless, skinless chicken súch as thighs or wings however if the cút of meat is changed, cooking time may be varied.
  • Fresh cooked corn, thawed frozen corn, or drained canned corn can be úsed in this recipe.
  • Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for úp to a month.

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1 Response to "Baked Southwest Chicken"

  1. I had so much liquid in the bottom of the dish when it was done cooking in the oven. How can I prevent that?


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