DUMP-AND-BAKE SALSA CHICKEN

DUMP-AND-BAKE SALSA CHICKEN

This easy Salsa Chicken requires just one dish and about 10 minutes of prep for a nutritious and family-friendly dinner!

INGREDIENTS

  • 1 (14.4 ounce) bag frozen corn kernels (about 3 cups)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can petite diced tomatoes, drained
  • 1 cup salsa divided
  • 1 teaspoon minced garlic I like to use a squeeze bottle of fresh minced garlic from the produce section for a shortcut
  • ½ teaspoon cumin
  • 2 lbs. boneless, skinless chicken breasts
  • Salt and pepper to taste

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