Description
This flavorful Chicken Salsa recipe combines juicy, seasoned chicken breasts baked atop a savory mixture of black beans, corn, rice, and green chiles, all topped with melted sharp cheddar and Monterey Jack cheeses. Perfect for a hearty weeknight dinner or a make-ahead meal, this dish is easy to prepare and packed with southwestern flair.
Ingredients
Scale
Chicken and Seasoning
- 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
Base 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 (for base mixture)
- 1/4 teaspoon black pepper (for base mixture)
Cheese and Garnish
- 1 cup freshly grated sharp cheddar cheese
- 1 cup freshly grated Monterey Jack cheese
- Fresh cilantro, chopped (optional to taste)
- Sour cream (for garnish, optional)
- Avocados (for garnish, optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the dish.
- Prepare Seasoning: Whisk together chili powder, ground cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt. Set this seasoning mix aside.
- Prepare Chicken: Pound the chicken breasts to an even thickness for uniform cooking. Pat them dry, then drizzle melted butter or olive oil over the top. Sprinkle half of the seasoning mixture over the chicken and rub it in well. Flip the chicken and repeat seasoning on the other side. Set aside.
- Prepare Base Mixture: In a lightly greased 9×13 baking dish, combine the black beans, corn, cooked rice, chopped green chiles, 1 cup salsa, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir thoroughly and spread into an even layer.
- Assemble Dish: Place the seasoned chicken breasts on top of the rice and bean mixture in the baking dish. Spoon 1/2 cup salsa evenly over the chicken breasts.
- Bake Chicken: Bake uncovered for 30 minutes. Check the chicken with an instant-read thermometer; it should reach 165 degrees Fahrenheit to be safe. If not fully cooked, continue baking an additional 10 to 20 minutes until done.
- Add Cheese and Melt: Remove the baking dish from the oven and sprinkle sharp cheddar and Monterey Jack cheeses over the chicken. Return to oven and bake for an additional 4 to 5 minutes or until the cheese is fully melted.
- Garnish and Serve: Garnish with fresh cilantro, sour cream, and avocado slices as desired. Serve hot and enjoy!
Notes
- This recipe offers tons of serving ideas, including adding toppings like sour cream and avocado for extra flavor.
- To make ahead: Assemble completely without adding the cheese. Cover tightly with foil and refrigerate. When ready to bake, let sit at room temperature for 20 minutes. Bake adding 10 extra minutes to cooking time.
- Storage: Store leftovers in an airtight container for up to 5 days.
- Reheating: Slice or chop chicken for even warming. Reheat in microwave in 20-second intervals or on stovetop skillet over medium-low heat until warmed through.
- Freezing: Assemble without cheese, then double wrap in plastic and foil. Freeze up to 3 months. Thaw overnight in refrigerator before baking and allow to sit 20 minutes at room temperature. Bake adding 10 minutes to cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 75 mg
