Tex Mex Chicken Bake
Get ready to spice up your dinner routine with this irresistible Tex Mex Chicken Bake! This one-dish wonder combines tender, seasoned chicken breasts with layers of fluffy rice, hearty black beans, sweet corn, and zesty diced tomatoes with green chilies. Topped with a generous layer of melted cheddar cheese and a sprinkle of fresh cilantro, this recipe is bursting with bold flavors and vibrant colors that scream Tex-Mex comfort food. It's easy to prepare in just 45 minutes and perfect for weeknight dinners or casual gatherings. Serve it with lime wedges for a tangy finishing touch, and watch it become a family favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1 15-oz can Black beans, drained and rinsed
- 1 15-oz can Corn kernels, drained
- 1 10-oz can Diced tomatoes with green chilies, undrained
- 2 cups Cooked white or brown rice
- 2 cups Shredded cheddar cheese
- 2 tablespoons Chopped fresh cilantro
- 4 pieces Lime wedges
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or olive oil and set aside.
Rub the chicken breasts with olive oil, garlic powder, chili powder, cumin, smoked paprika, and salt until evenly coated.
Heat a large skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes per side until browned (they do not need to be fully cooked). Remove the chicken and set aside.
In the prepared baking dish, spread the cooked rice evenly across the bottom. Layer the black beans and corn kernels over the rice.
Pour the canned diced tomatoes with green chilies (including the liquid) evenly over the dish.
Place the browned chicken breasts on top of the vegetable layers.
Sprinkle the shredded cheddar cheese evenly over the entire dish.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Sprinkle with fresh cilantro before serving.
Serve warm with lime wedges on the side for squeezing over the chicken bake.
Nutrition Facts
Calories |
3634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 5386 mg | 234% | |
| Total Carbohydrate | 286.1 g | 104% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 25.6 g | ||
| Protein | 323.5 g | 647% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1977 mg | 152% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4546 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
