Simple grilled chicken is given life with a tart, fresh marinade.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 skinless, boneless chicken breast halves
- 1 (20 ounce) jar salsa
- 1 large red bell pepper, chopped
- 2 tablespoons ground cumin
- 2 tablespoons lemon juice
- 2 tablespoons chili powder
- 3 cloves crushed garlic
- 2 (15 ounce) cans black beans, rinsed and drained
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- Arrange the chicken pieces in a 3 quart casserole dish or a 9×13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.
Nutrition Facts
| Calories | 301 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 11 g |
| Protein | 37 g |
| Saturated Fat | 1 g |
| Sodium | 1099 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent meal and quick to make. As the recipe did not specify the hotness of salsa to use, we made it with 2 cans of ‘medium’ hot salsa. The only thing we would change next time we make the meal would be to use 1 can of “medium” salsa and 1 can of ‘medium’ salsa.
This was delicious and easy to put together! I only had 3 chicken breasts so I halved the recipe. I butterflied the chicken breasts and put them in an 8×9 baking dish. I seasoned the chicken before adding the bean/salsa mix and baked covered at 375. I checked on it after 45 minutes. The chicken was done but a lot of juice was released. So I baked it another 15 minutes uncovered to allow the juices to evaporate. I , then topped with some shredded cheddar/Monterey jack cheese and put the casserole back in the oven another 5 minutes. To fix this issue, next time, I will cover the casserole loosely with parchment paper to insure some of the juices from the chicken and the salsa evaporate.
This was absolutely delicious! I used extra salsa and added a packet of taco seasoning. I will use two packets next time. I also added a can of corn. I baked the chicken for 45 minutes. It was incredibly tender and moist. We even served leftovers with scrambled eggs for breakfast. Thank you so much for sharing this recipe! It was a huge hit!!
This is great and fast. I also add 3/4 cup of frozen yellow corn and put a layer of Mexican cheese on top for the last 10 minutes.
I put a can of black beans in with the chicken. It was fabulous !!!
I used a peach salsa and it was great. I made it again and added fresh mushrooms and it was even better. 5*
I cut this recipe way down for one and use boneless, skinless chicken thighs. It is terrific served over rice. It is now in my rotation and I have 1 thigh for dinner and the second to pack for lunch.
I thought it was ok but my husband loved it. Thus the four stars. Not a big fan of cumin so I decreased cumin to 1/2 Tbsp and added 1/2 Tbsp oregano. Did not add the green pepper just to minimize my children’s whining. Served over brown rice and topped with sour cream, cheese, green onions, and fresh pico de Gallo. Bonus points to this recipe for being GF and DF.
This was great and easy to make. My kiddos loved it. I definitely only put it in the oven for 45 minutes; that was the perfect time. Perfect for those nights you need to make something fairly quickly. Prep time on this is maybe 5-10 minutes.
Delicious. The only thing I changed was I only used one can of black beans and I did top it with cheese to serve.
I did make changes. I used fired roasted red pepper canned tomatoes by hunts because I had no salsa and I put cheese ( Mexican blend on to). My husband loved it. I loved it. Delicious although would have been healthier without the cheese.
It was a decision on a whim to go for a picnic and that was the easiest and quickest to do in a rush of half an hour. Everyone loved it but ended with one word “too spicy”. Next time less in hot pepper.
Used boneless thighs instead of breast. Will make again
I used 3 large chicken breast halves cut in half longways to cut the cook time to 40 min (could have been 35min probably, it was a little dry). I also mixed the black beans in with the salsa mixture. This dish tastes a lot like chili. It wasn’t spicy at all so if you like spicy, kick it up a notch with your favorite hot sauce or some cayenne. I will add onion next time, and maybe top it with some sour cream.
I am not a cook by any means, but this recipe was ridiculously easy to follow and it turned out amazing! I only made it for myself so I cut the recipe down significantly, but this is such an easy recipe that it’s easy to judge how much of the topping you want on your chicken. I will definitely be making this again!
My review posted in error. I am a great cook. Thought this would be great. The salsa mixture was spot on. But cooking with chicken it was terrible. Sorry for the bad review but have removed from my favorites and family asked never to make again. I am shocked at the five star reviews on this recipe- sorry but my family has higher standards for what is good.
No and yes I will
I cut the recipe in half, doubled the salsa and only 1/2 a tbs of chili powder (my wife hates spicy) the rest was history (or historical).
Family loved it (I added mushrooms).
I made this using Smokey Chipotle Salsa because it was what was in my cupboard. Because of this, I didn’t add the cumin or chili powder as I thought that might a bit much. It came our great and my guests really liked it. This recipe has a lot of wiggle room so it is easy to “make your own”. I served it with a green salad with an avacado type dressing topped with pepitas, and warmed tortillas to catch all the extras…
It was really good!!