Dump and Bake Salsa Chicken 

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Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour, 15 minutes | Makes: 6 servings

Ingredients:

2 Chicken Breasts (Boneless And Skinless)

Pinch Of Salt

Black Pepper

1 Can (14.5 Oz) Sweet Corn

1 Can (15 Oz) Black Beans (Drained And Rinsed) 1 Can (15 Oz) Fire Roasted Tomatoes

1 cup Salsa (Your Choice)

½ tsp Cumin

1 tsp Garlic (Minced)

Directions:

Step 1. Preheat oven to 375 degrees. Prep a 9 x 13 inch baking dish with nonstick cooking spray. A sheet of foil to cover the baking dish.

Step 2. Combine corn,black beans, fire roasted tomatoes, one half cup of salsa, cumin, and minced garlic in a large bow. Stir to blend together.

Step 3. Add the vegetables in the baking dish, spreading it evenly on the bottom. Place the chicken breasts on top of the vegetable mixture.

Step 4. Sprinkle salt and pepper on the chicken breasts.

Step 5. Spread the remaining one half cup of salsa over the chicken breast. Cover the baking dish with foil.

Step 6. Bake at 375 degrees for one hour.

Step 7. Remove the baking dish from the oven and remove the chicken breast. Shred the chicken.

Step 8. Return the shredded chicken to the baking.

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Dump and Bake Salsa Chicken 

Yield: 6

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Learn how to prepare this incredible recipe for Dump and Bake Salsa Chicken that we bring for you.

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Ingredients

• 2 Chicken Breasts (Boneless And Skinless) Pinch Of Salt
• Black Pepper
• 1 Can (14.5 Oz) Sweet Corn
• 1 Can (15 Oz) Black Beans (Drained And Rinsed) 1 Can (15 Oz) Fire Roasted Tomatoes
• 1 cup Salsa (Your Choice)
• ½ tsp Cumin
• 1 tsp Garlic (Minced)

Instructions

1. Preheat oven to 375 degrees. Prep a 9 x 13 inch baking dish with nonstick cooking spray. A sheet of foil to cover the baking dish.
2. Combine corn,black beans, fire roasted tomatoes, one half cup of salsa, cumin, and minced garlic in a large bow. Stir to blend together.
3. Add the vegetables in the baking dish, spreading it evenly on the bottom. Place the chicken breasts on top of the vegetable mixture.
4. Sprinkle salt and pepper on the chicken breasts.
5. Spread the remaining one half cup of salsa over the chicken breast. Cover the baking dish with foil.
6. Bake at 375 degrees for one hour.
7. Remove the baking dish from the oven and remove the chicken breast. Shred the chicken.
8. Return the shredded chicken to the baking

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 97Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 426mgCarbohydrates 8gFiber 2gSugar 3gProtein 8g