DUMP-AND-BAKE SALSA CHICKEN


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
Instructions
  1. Preheat oven to 375 degrees F.
  2. Spray a large (9 x 13-inch) baking dish with cooking spray.
  3. In the prepared dish, stir together frozen corn, black beans, diced tomatoes, ½ cup of salsa, garlic, and cumin.
  4. Place chicken on top of corn mixture. Season chicken with salt and pepper, to taste.
  5. Pour remaining ½ cup of salsa over chicken.
for full instructions you can go to :    https://www.theseasonedmom.com

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