Mexican Chicken Bake
Mexican chicken bake: halved chicken breasts seasoned with taco seasoning, layered with peppers and onions, black beans, salsa and sharp cheddar, and baked at 375°F until the chicken reaches 165°F. Serves 6.
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Ingredients
- 2 pounds chicken breast cut in half
- 1 ounce taco seasoning 1 package
- 1 cup salsa
- 2 cups frozen pepper and onion mix no need to thaw; or fresh, 1/2 onion sliced and 1 bell pepper sliced
- 1 can black beans drained and rinsed
- 1 cup sharp cheddar cheese shredded
Instructions
- Heat the oven to 375°F.
- Cut the chicken breasts in half, then season each side with the taco seasoning. Lay the pieces in a large baking dish.
- Place the peppers and onions over the chicken, then top with the drained black beans and spread the toppings out evenly. Frozen peppers and onions do not need to be thawed, but thawing them helps the dish cook faster. Fresh peppers and onions may not be as soft as frozen unless you sauté them lightly before adding.
- Pour the salsa over the dish and top with the cheese. For a more melty cheese topping, leave the cheese off until the last 10 minutes of the bake time.
- Bake for 30 to 40 minutes, until the chicken is cooked through and reaches 165°F on a food thermometer. Garnish with chopped cilantro or pico de gallo, if you like.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 331kcalCarbohydrates: 14.8gProtein: 42.5gFat: 11.2gSodium: 693mgFiber: 5.9gSugar: 3.1g