Description
This flavorful Chicken Salsa Recipe combines tender, seasoned chicken breasts baked on a bed of black beans, corn, rice, and green chiles, topped with melted sharp cheddar and Monterrey Jack cheeses. It's a wholesome, comforting dish perfect for a simple weeknight dinner or meal prep.
Ingredients
Scale
Chicken and Seasoning
- 24 oz boneless skinless chicken breasts (4 small or 2 large breasts cut in half)
- 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
Main Ingredients
- 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 cup freshly grated sharp cheddar cheese
- 1 cup freshly grated Monterrey Jack cheese
- Fresh cilantro, chopped (optional to taste)
Instructions
- Preheat oven: Preheat the oven to 400 degrees F to prepare for baking the dish.
- Prepare seasoning and chicken: Whisk together chili powder, cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt. Pound chicken breasts to even thickness and pat dry. Drizzle olive oil or melted butter on top, then sprinkle half of the seasoning mixture over one side and rub in. Flip the chicken and repeat with remaining seasoning. Set aside.
- Assemble base: Lightly grease a 9×13 inch baking dish. Add black beans, corn, cooked rice, chopped green chiles, 1 cup salsa, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir all ingredients together and spread into an even layer.
- Add chicken and salsa: Place the seasoned chicken breasts on top of the bean and rice mixture. Spoon 1/2 cup salsa evenly over the chicken breasts.
- Bake chicken: Bake uncovered for 30 minutes or until chicken reaches an internal temperature of 165 degrees F using an instant-read thermometer. Depending on thickness, bake an additional 10-20 minutes if needed until fully cooked.
- Add cheese and finish baking: Remove the dish from the oven and sprinkle the sharp cheddar and Monterrey Jack cheeses over the chicken. Return to oven and bake for 4-5 minutes until cheese melts.
- Garnish and serve: Optionally garnish with sour cream, avocado slices, and fresh cilantro before serving.
Notes
- For make-ahead preparation, assemble the dish without cheese, cover tightly with foil, refrigerate, and bake later adding 10 extra minutes to the baking time.
- Store leftovers in an airtight container for up to 5 days and reheat by slicing chicken and microwaving for 90 seconds plus 20-second intervals or warming in a skillet over medium-low heat.
- To freeze, assemble without cheese, double wrap in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in refrigerator and let sit 20 minutes at room temperature before baking, adding 10 extra minutes to cooking time.
- Salsa choice can be adjusted to taste; fire roasted tomatoes are optional depending on salsa type.
- Use a meat thermometer for best results to avoid overcooking or undercooking chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 90 mg
