Ingredients
Scale
- 1.5 lb boneless skinless chicken breast
- Kosher salt and pepper, to taste
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 2 tbsp olive oil, divided
- 15 oz black beans, one can, drained and rinsed
- 15 oz diced fire-roasted tomatoes, one can, drained
- 1/2 cup corn kernels, canned or frozen
- 1 red bell pepper, small diced
- 4 green onions, chopped
- 3–4 garlic cloves, pressed
- 1 large lime, zest and juice
- 2 tbsp chopped fresh cilantro
- 1 cup shredded cheese, lite
Instructions
- Preheat the oven to 375F.
- Rub the chicken with salt, pepper, oregano, paprika, and a tablespoon of oil.
- Heat a large oven-proof skillet over medium heat. Sear the chicken for 2-3 minutes on both sides.
- In a mixing bowl, combine all the remaining ingredients except for the cheese.
- Top the seared chicken with the bean mixture and transfer to the oven.
- Bake for 30 minutes, or until the internal temperature of each chicken breast reaches 165F.
- Top the dish with shredded cheese and broil for a couple of minutes.
Notes
- Cast iron skillets work best but any oven-proof skillet will do.
- Add avocado or sour cream as toppings.
- Prepare the bean mixture ahead of time for quicker assembly.
- Brining the chicken before cooking helps keep it juicy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 105mg