With a dissertation to do, moving to a new home, and caring for our 8-month-old son, I am all about easy and quick dinners. This meal was inspired simply by wanting a quick meal and discovering I had beans, chilies, and corn at home. It's fairly similar to the Lime Chicken with Black Bean Sauce recipe I have, but there are some differences in terms of ingredients and preparation. This dish is a great meal for your health too, with lean chicken breasts, heart-healthy and anti-oxidant loaded black beans, salsa, and corn. And besides that, it's low in calories and absolutely tasty. And did I mention easy, very easy?
4 Chicken Breasts, Cut into two strips
1 Can Black Beans
1 Can Green Chilies
1 - 10 oz Bag Frozen Corn
1/3 Cup Salsa
1 Tbsp. Dried Cilantro (or 3 Tbsp. Fresh)
1 Cup Low-fat/Non-fat Mexican Blend Shredded Cheese
1. Preheat oven to 375 degrees F. Spray a 9x13 baking dish with cooking spray. Place defrosted chicken breasts in dish.
2. Pour remaining ingredients over the top of the chicken. Bake for 35-40 minutes, or until chicken is tender and juices run clear.
Enjoy! Top with extra salsa and sour cream if you prefer.