Description
This flavorful Chicken Salsa recipe combines tender boneless chicken breasts with a vibrant mix of black beans, corn, fire-roasted tomatoes, green chiles, and salsa, layered over cooked rice and baked to perfection. Topped with melted cheddar and Monterey Jack cheese, it's a delicious, easy-to-make meal perfect for family dinners or make-ahead lunches.
Ingredients
Scale
Chicken and Seasonings
- 24 oz. small boneless skinless chicken breasts (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
Vegetables and Beans
- 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)
- 1 (4 oz.) can mild chopped green chiles
Other Ingredients
- 2 cups cooked rice
- 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 your oven to 400 degrees F to prepare for baking the salsa chicken.
- Prepare Seasoning Mix and Chicken: Whisk together chili powder, ground cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt in a bowl. Pound the chicken breasts to an even thickness, pat dry, drizzle with melted butter or olive oil, then sprinkle and rub half of the seasoning mix onto one side. Flip the chicken and repeat on the other side. Set aside.
- Combine Base Ingredients: Lightly grease a 9x13 baking dish. In the dish, combine black beans, corn, cooked rice, chopped green chiles, 1 cup of salsa, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir thoroughly to blend the ingredients and spread into an even layer.
- Add Chicken and Top with Salsa: Place the seasoned chicken breasts on top of the bean and rice mixture. Spoon 1/2 cup of salsa evenly over the chicken breasts.
- Bake Chicken: Bake uncovered in the preheated oven for 30 minutes or until the chicken reaches an internal temperature of 165 degrees F using an instant-read thermometer. Depending on the thickness of the chicken, additional baking time of 10-20 minutes may be required.
- Add Cheese and Finish Baking: Remove the baking dish from the oven and evenly sprinkle the shredded sharp cheddar and Monterrey Jack cheeses over the chicken. Return to the oven and bake for another 4-5 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven and garnish with fresh cilantro, sour cream, and sliced avocados as desired. Serve hot and enjoy!
Notes
- This recipe offers many serving ideas; feel free to customize with your favorite toppings such as sour cream or avocado slices.
- For make-ahead meals, assemble the entire dish except for cheese, cover tightly, and refrigerate. Bring to room temperature for 20 minutes before baking and add 10 minutes extra to cooking time.
- Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or skillet, slicing the chicken thinly for even warming.
- To freeze, assemble without cheese, double wrap in plastic wrap and foil, then freeze up to 3 months. Defrost overnight in the refrigerator before baking, and add 10 minutes to cook time.
- Using an instant-read thermometer ensures perfectly cooked chicken every time.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 80 mg
