Mexican Chicken I

Mexican Chicken I

Seasoned black beans, salsa and red bell pepper partnered with chicken make a robust and spicy meal.

Calories: 301

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
  • Recipe Instructions

    1. Preheat oven to 400 degrees F (205 degrees C).
    2. 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.

    Directions

      1. Preheat oven to 400 degrees F (205 degrees C).
      2. 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.

        Footnotes

        • Partner Tip
        • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

        Gallery “Mexican Chicken I”

        Mexican Chicken I

        Mexican Chicken I

        Mexican Chicken I

        Mexican Chicken I

        Mexican Chicken I

        Back to top