Description
This Salsa Fresca Chicken Bake features juicy chicken breasts topped with a zesty salsa, black beans, corn, and melted cheddar cheese, all baked in one pan for an easy and delicious weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup salsa fresca (store-bought or homemade)
- 1 cup shredded cheddar cheese
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, ground cumin, chili powder, garlic powder, and onion powder.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown.
- In a medium bowl, combine salsa fresca, black beans, and corn. Mix well.
- Pour the salsa mixture over the seared chicken breasts in the skillet.
- Sprinkle shredded cheddar cheese evenly over the salsa mixture.
- Cover the skillet with aluminum foil and place it in the preheated oven.
- Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Remove the foil and check if the cheese is melted and bubbly. Broil for an additional 2-3 minutes if desired for a golden top.
- Let the chicken rest for 5 minutes before serving.
- Transfer the chicken to plates, spooning some salsa mixture over each breast.
- Garnish with chopped cilantro and serve with lime wedges.
Notes
- For added veggies, consider including diced bell peppers or zucchini in the salsa mixture.
- For a spicier kick, add diced jalapeños or hot sauce to the salsa.
- This dish pairs well with rice or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes