Salsa Chicken
Ingredients
- 14.5 ounce frozen corn or 3 cups
- 15 ounce can black beans drained and rinsed
- 15 ounce can petite diced tomatoes drained
- 1 cup salsa divided
- 1 teaspoon garlic minced
- ½ teaspoon cumin
- 2 lbs. boneless skinless chicken breasts - cut thin to cut cooking time.
- Salt and pepper to taste
Directions
- Preheat oven to 375 degrees.
- Prepare a large baking dish, 9*13 with cooking spray
- Add the corn, black beans, tomatoes and 1/ cup of salsa to the dish.
- Stir together. Add in the garlic and cumin to the dish and stir.
- Add chicken on top of the ingredients.
- Pour remaining salsa over top of the chicken.
- Cover with foil and bake for 45-60 minutes.
- Take the chicken out and shred the chicken.
- Add the chicken back and stir. Serve
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