Need an entire dinner that’s simple to form with just one dish to clean? Our Santa Fe baked chicken and a musical composition of vegetables will be prepared in precisely quarter-hour.
This flavorsome meal has everything you’d expect to seek out after you hear the name ‘Santa iron.’ Chicken besprent with taco seasoning bakes atop a bed of black beans, corn and cilantro to provide it a very southwestern aptitude.
One nice issue regarding this direction is that you just get to regulate the spice level. Pile on the chilies and sauce to provide it real heat or tone it down with a gentle condiment and simply a touch little bit of seasoning.
INGREDIENTS :
- 4 boneless, skinless chicken breasts
- salt and pepper
- 4 tsp taco seasoning
- 1 4 oz can green chilies, chopped, (mild, medium or hot)
- 1 15 oz can black beans, drained and rinsed
- 2 cups corn kernels, fresh, frozen or canned
- 1 1/2 cups salsa, fresh, drained of excess liquid
- 1/4 cup cilantro, chopped, plus extra for garnish
- 1 cup Mexican cheese blend, shredded
- sour cream, dollop for serving
INSTRUCTIONS :
- Preheat oven to 350 degrees and spray a 9" x 13" casserole dish with cooking spray. Trim chicken breasts and pat dry with paper towels. Season both sides with salt and pepper then sprinkle with taco seasoning.
- Add black beans, corn kernels, salsa and cilantro into casserole dish and mix until evenly combined. Place seasoned chicken breasts on top of veggies and cover dish with aluminum foil.
- Bake 35-40 minutes until chicken is cooked through then remove from oven and discard aluminum foil. Spoon green chilies over chicken and top with shredded cheese. Return to oven uncovered to melt cheese—approximately 5 minutes.
- Remove from oven, top with reserved chopped cilantro and serve chicken with veggie medley spooned over the top or on the side. Enjoy!
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