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salsa chicken bake

Salsa Chicken Bake: A Flavor-Packed Dinner Delight

Salsa Chicken Bake is a delicious, high-protein dinner option that's gluten-free and dairy-free, combining chicken, corn, black beans, and zesty salsa.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 can sweet corn 15.25 oz; substitute with frozen corn or fresh corn kernels.
  • 1 can black beans 15 oz; can be swapped with pinto or kidney beans.
  • 1 can diced tomatoes 14.5 oz; replace with diced or crushed tomatoes.
  • 1 cup salsa divided; substitute with tomato sauce or a mix of diced tomatoes and chili powder.
  • 4 cloves garlic minced; can substitute with garlic paste or powder.
  • 1 tsp cumin adds warmth; can be replaced with coriander or chili powder.
For the Chicken
  • 4 pieces chicken breasts boneless, skinless; consider chicken thighs, turkey breasts, or firm tofu as alternatives.
  • sea salt to taste.
  • black pepper to taste.
For Garnish
  • fresh parsley chopped; can use cilantro or fresh basil instead.
  • green onions sliced; chives or thinly sliced red onions are great alternatives.
  • lime wedges can be replaced with lemon wedges.

Equipment

  • 9x13-inch baking dish
  • aluminum foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or oil.
  2. In your greased baking dish, combine the sweet corn, black beans, diced tomatoes, minced garlic, cumin, and half of the salsa. Stir well.
  3. Season the chicken breasts generously with sea salt and black pepper, then place them on top of the bean and corn mixture.
  4. Pour the remaining salsa over the seasoned chicken breasts, ensuring they are completely covered.
  5. Cover the baking dish tightly with aluminum foil and bake for 45-60 minutes or until the chicken reaches an internal temperature of 165°F.
  6. After baking, let the chicken rest for a couple of minutes, then slice it into strips and mix back into the dish.
  7. Sprinkle chopped fresh parsley and sliced green onions over the top and serve warm with lime wedges.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 40gProtein: 52gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 500mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 4-5 days or freeze for up to 3 months.

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