Southwest Chicken

Need a quick one pot meal for a weeknight dinner?  Just because you don’t have a lot of time, doesn’t mean that it has to be boring!  This chicken dish is bursting with flavor and so easy to make.   If you don’t have chicken breast, thighs are also a great option.  If you want more heat, you can add a jalapeño or two to corn and black bean mix. This recipe is so versatile, you can add more corn, cheese or seasonings.  I topped my serving with my favorite green salsa!

Serve with a side salad or tortillas! Serve with a side salad or tortillas! 

Ingredients

2 pounds of boneless, skinless chicken breast

1 can black beans rinsed and drained

1 ½ cups frozen corn

1 can diced green chiles

½ red bell pepper, diced

½ medium onion, diced

1 – 1 ½ cups Colby Jack Cheese, shredded

2 tablespoons Miss G’s Low-Salt Fajita and Taco Blend

¼ teaspoon salt – optional

3 – 4 Green Onions, chopped – optional garnish

Directions

1. Combine the corn, black beans, green chiles, red bell pepper, onion and chopped cilantro and mix well. 
2. In a large casserole dish, lay the chicken breast flat in the baking dish.  Sprinkle the chicken with seasonings, then spread the corn mixture evenly over it.  Add cheese to top it off.
3. Bake uncovered at 375 degrees F for 40-50 minutes or until the chicken has an internal temperature of 160 degrees F.  If the cheese starts to get too brown for your liking, loosely cove with foil for the remainder of the cooking time.
4. Garnish with chopped green onion. 
5. Serve warm and enjoy!