Monday, April 14, 2014

Fiesta Chicken

*** Recipes Tutorials ***

Fiesta Chicken Chicken breasts black beans corn cherry tomatoes fresh cilantro cumin lime juice Bake chicken 350 20-30min then top with salsa mixture, broil additional minutes then sprinkle with cheese
Generously season boneless skinless chicken breasts with EVOO, S&P. Bake at 350 degrees for about 30-40 minutes or until mostly done.

While the chicken is baking, assemble the salsa mixture.  Cut kernels off some corn cobs {or you can use canned but fresh is always better}.

Halve some cherry tomatoes. {Or you could drain a can of diced tomatoes and use them... but fresh is always better!}

Drain and rinse a can of black beans and chop up a small bunch of fresh cilantro. {Ok, you have to use fresh cilantro on this step... nothing compares!}

Throw in a very generous amount of salt and pepper... and add a good dash of cumin. Also add the juice of one lime. At this point, my cousins thought I was making dip and let me tell you- this little concoction is FINE with some tortilla chips!

When the chicken is done, try your best to drain all the extra chicken juice from the pan and sprinkle some cheddar jack cheese on top of each breast. Place in the oven and broil until the cheese is bubbly.  When I made it the first time, I added the salsa mixture before I broiled the cheese {as shown in the picture below} and I'm guessing the heat of the oven took away from the flavor of the salsa mixture because it wasn't as good after it was cooked. So, I would suggest you broil the cheese on the chicken and when it's done, spoon the salsa mixture in the pan and serve as a one pot meal.

Not only is it simple, delicious and healthy... it's very pretty!

*** Recipes Tutorials ***


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