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Healthy Mexican Chicken Bake - A Flavorful, Weeknight-Friendly Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (about 3–4 small breasts), trimmed
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 1 red bell pepper, diced
  • 1 cup corn kernels (fresh, frozen, or canned and drained)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14–15 ounces) fire-roasted diced tomatoes, drained
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup salsa (choose your preferred heat level)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4–1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 3/4 cup shredded part-skim mozzarella or Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • Optional toppings: sliced avocado, Greek yogurt or light sour cream, extra salsa, chopped green onions

Method
 

  1. Preheat and prep the pan: Heat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or similar casserole pan.
  2. Season the chicken: Pat the chicken breasts dry. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and red pepper flakes if using. Rub half of the spice blend over both sides of the chicken and set aside.
  3. Sauté the aromatics: Warm olive oil in a large skillet over medium heat. Add the onion and bell pepper. Cook for 4–5 minutes, stirring often, until they soften and smell fragrant.
  4. Build the veggie-bean mixture: Stir in the corn, black beans, diced tomatoes, and the remaining half of the spice blend. Cook for 2–3 minutes to wake up the spices.
  5. Add liquids: Pour in the chicken broth and salsa. Stir and let the mixture simmer for 2 minutes. Taste and add a pinch more salt if needed.
  6. Assemble the bake: Spread the veggie-bean mixture evenly in the prepared baking dish. Nestle the seasoned chicken breasts on top, pressing them slightly into the mixture so they’re partly submerged.
  7. Bake: Place the dish in the oven and bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Thinner breasts may cook faster, so start checking at 16 minutes.
  8. Add cheese: Remove the dish, sprinkle the cheese over the chicken and the top of the casserole, and return to the oven for 3–5 minutes, until melted and bubbly.
  9. Finish with fresh touches: Let the bake rest for 5 minutes. Sprinkle with cilantro and squeeze lime over the top for brightness.
  10. Serve: Spoon the chicken and plenty of the saucy veggie-bean mixture onto plates. Add avocado, a dollop of Greek yogurt, more salsa, or green onions if you like.