Ingredients
·
1 (14.4
ounce) bag frozen corn kernels (about 3 cups)
·
1 (15
ounce) can black beans, drained and rinsed
·
1 (15
ounce) can petite diced tomatoes, drained
·
1 cup salsa divided
·
1 teaspoon minced
garlic I like to use a squeeze bottle of
fresh minced garlic from the produce section for a shortcut
·
½ teaspoon cumin
·
2 lbs. boneless,
skinless chicken breasts
·
Salt
and pepper to taste
Instructions
1.
Preheat
oven to 375 degrees F.
2.
Spray
a large (9 x 13-inch) baking dish with cooking spray.
3.
In
the prepared dish, stir together frozen corn, black beans, diced tomatoes, ½
cup of salsa, garlic, and cumin.
4.
Place
chicken on top of corn mixture. Season chicken with salt and pepper, to taste.
5.
Pour
remaining ½ cup of salsa over chicken.
6.
Cover
tightly with foil and bake for approximately 45-60 minutes, or until internal
temperature of chicken reaches 165 degrees F. The total length of cooking time
will vary depending on the size of your chicken breasts.
7.
Remove
chicken from dish and slice (or shred with two forks). Return to dish, stir to
combine, and serve.
