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- 4 boneless, skinless chicken breasts - 1 cup salsa (select your preferred heat level: spicy or mild) - 1 cup corn (freshly cut, or frozen/canned, well-drained) - 1 cup black beans, well rinsed and drained The main ingredients are simple yet packed with flavor. The chicken breasts serve as the protein base. You can choose spicy or mild salsa based on your taste. Corn adds sweetness, while black beans provide heartiness. Each ingredient plays a key role in making this dish both tasty and filling. - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and black pepper, to taste - Fresh cilantro, chopped, for garnish Seasonings bring the dish to life. Ground cumin and chili powder add warmth and depth. A pinch of salt and pepper enhances the flavors. Fresh cilantro is a must for brightening the dish before serving. It adds a nice touch that makes the meal feel special. - 1 cup shredded cheddar cheese (or your favorite melting cheese) - 2 tablespoons extra virgin olive oil Cheese gives a creamy texture and rich flavor. You can pick your favorite type of melting cheese. Olive oil helps to sear the chicken perfectly, adding a nice crisp. While optional, these ingredients enhance the overall dish and provide extra satisfaction. - Preheat the oven to 375°F (190°C). - Heat olive oil in an oven-safe skillet. To start, I preheat my oven. This step is key to getting a great roast. While it heats up, I grab a large, oven-safe skillet. I pour in some olive oil and let it warm over medium heat. The oil should shimmer but not smoke. - Season and sear the chicken breasts. - Transfer the chicken to a plate. Next, I season the chicken breasts with salt, black pepper, ground cumin, and chili powder. This mix gives the chicken a lovely flavor. I then place the seasoned chicken in the hot skillet. I let it sear for about 4-5 minutes on each side. I want that golden brown crust. Once done, I carefully transfer the chicken to a plate. - Mix salsa, corn, and black beans in the skillet. - Nestle the chicken back into the mixture and top with cheese. - Bake until cooked through. In the same skillet, I pour in salsa, corn, and black beans. I stir the mixture with a wooden spoon until all the ingredients blend well. Now, I nestle the chicken back into the salsa mix. I make sure to cover the chicken with some salsa. To finish, I sprinkle shredded cheddar cheese on top. I then transfer the skillet to the oven. I bake it for 25-30 minutes. The chicken should reach 165°F (75°C) to be fully cooked. After baking, I let it rest for a few minutes. This helps keep the chicken juicy and tender. To get a perfect golden brown crust, heat your skillet well. Make sure the olive oil is hot before adding the chicken. Sear each piece for about 4-5 minutes on each side. This step adds a nice texture and flavor. Letting the chicken rest is key. After baking, let it sit for a few minutes. This helps keep the juices inside. If you skip this step, the chicken may dry out. When it comes to melting cheese for Salsa Chicken, cheddar is a top choice. It melts perfectly and adds a rich flavor. Other good options include Monterey Jack or pepper jack. These cheeses bring extra creaminess and spice. Cheese enhances flavor and makes the dish more filling. It also adds a nice contrast to the tangy salsa. Choose your favorite cheese to make it your own. For an inviting presentation, serve Salsa Chicken in the skillet. This keeps it warm and looks rustic. You can also plate each chicken breast with salsa on top. Garnish with fresh cilantro for a pop of color. This adds brightness to the dish. Serve with sides like rice or tortilla chips for a complete meal. {{image_4}} If you want to switch things up, there are easy swaps for chicken. You can use turkey instead. Tofu is also a great choice for a plant-based option. Both will soak up the flavors well. For beans, consider using pinto or kidney beans. They add a nice twist. You can also use sweet corn or black-eyed peas for variety. The goal is to keep it fun and tasty. To boost flavor, try adding spices like paprika or garlic powder. Fresh herbs like basil or oregano can also add a punch. These small changes can make your dish stand out. You can toss in veggies like bell peppers or zucchini. Sauté them briefly before adding to the skillet. This extra step adds color and texture to your meal. If you want to make your own salsa, chop fresh tomatoes, onions, and cilantro. Add lime juice for zing. You can make it as spicy as you like! For store-bought salsa, look for different heat levels. Mild salsa is perfect for kids. If you love heat, try a hot version. Both choices work great in this dish. To store Salsa Chicken, let it cool first. Place it in an airtight container. This keeps the chicken fresh and tasty. In the fridge, it lasts about three to four days. Make sure to keep it sealed to prevent drying out. You can freeze Salsa Chicken for later meals. First, let it cool completely. Then, wrap it tightly in plastic wrap and place it in a freezer bag. Label the bag with the date. It can stay good in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, bake it at 350°F (175°C) for 25-30 minutes until hot. You can also microwave it until warmed through. Salsa Chicken is great for meal prep. You can make a batch on Sunday and enjoy it all week. Pair it with rice, salad, or tacos. Use leftovers creatively. Chop it up and add it to salads or burritos. You can even mix it into pasta for a unique dish. This makes meal planning easy and fun. How do I know when the chicken is fully cooked? The chicken is done when its center reaches 165°F (75°C). Use a meat thermometer for the best results. If you cut into the chicken, the juices should run clear, not pink. Can I make Salsa Chicken in a slow cooker? Yes, you can make Salsa Chicken in a slow cooker. Place the chicken, salsa, corn, and beans in the cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add cheese in the last 30 minutes of cooking. What is the nutritional value of Salsa Chicken? Salsa Chicken offers a good balance of protein, fiber, and healthy fats. Each serving has around 300 calories, 30 grams of protein, and 10 grams of fat, depending on the cheese you use. How can I make this recipe healthier? You can make it healthier by using leaner cuts of chicken or reducing cheese. Add more veggies like bell peppers or spinach for extra nutrients. You can also use homemade salsa to control the sodium. Can I use bone-in chicken for this recipe? Yes, bone-in chicken works well too. Just remember that it may take longer to cook. Check the internal temperature to ensure it reaches 165°F (75°C). How to adjust the recipe for different serving sizes? To adjust servings, simply scale the ingredients up or down. For example, double the recipe for eight servings. Keep the cooking time similar, but check for doneness. Salsa Chicken combines simple ingredients for a tasty and easy meal. Use chicken, salsa, corn, and black beans for a filling dish. Don't forget the seasonings like cumin and chili powder for extra flavor. You can even switch up ingredients to suit your taste. Remember, leftovers are great for meal prep. Store and reheat easily for quick meals. Embrace this recipe for all its delicious options and enjoy your cooking journey!

Ingredient Salsa Chicken

Looking for a delicious and easy weeknight dinner? Try this Salsa Chicken Fiesta! Made with tender chicken breasts, zesty salsa, corn, and black beans, this dish is bursting with flavor. Topped with melted cheese and fresh cilantro, it's sure to impress. Discover how to whip up this tasty recipe in just 45 minutes. Click through to explore the full recipe and make this easy dinner tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup salsa (select your preferred heat level: spicy or mild)

1 cup corn (freshly cut, or frozen/canned, well-drained)

1 cup black beans, well rinsed and drained

1 teaspoon ground cumin

1 teaspoon chili powder

1 cup shredded cheddar cheese (or your favorite melting cheese)

2 tablespoons extra virgin olive oil

Salt and black pepper, to taste

Fresh cilantro, chopped, for garnish

Instructions
 

Preheat your oven to 375°F (190°C) to ensure it's ready for roasting.

    In a large, oven-safe skillet, heat the olive oil over medium heat. Season both sides of the chicken breasts with salt, pepper, cumin, and chili powder to ensure they're flavorful.

      Carefully add the seasoned chicken breasts to the skillet and sear them for about 4-5 minutes on each side, or until they develop a beautiful golden brown crust. Once browned, remove the chicken from the skillet and set aside on a plate.

        In the same skillet, gently pour in the salsa, followed by the corn and black beans. Use a wooden spoon to stir everything together, allowing the flavors to meld.

          Return the seared chicken breasts back into the skillet, ensuring to nestle them into the salsa mixture. Use a spoon to drizzle some of the salsa over the tops of each chicken breast.

            Evenly sprinkle the shredded cheddar cheese over the chicken and salsa mixture, ensuring each piece of chicken is well-coated.

              Transfer the skillet directly into the preheated oven and bake for 25-30 minutes, or until the chicken is thoroughly cooked and its internal temperature reads 165°F (75°C).

                Once done, remove the skillet from the oven and let the dish rest for a few minutes before serving; this allows the juices to redistribute in the chicken.

                  Just before serving, garnish with freshly chopped cilantro for a bright, herbal finish.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                      - Presentation Tips: For a rustic and inviting presentation, serve the Salsa Chicken directly in the skillet. Alternatively, plate each chicken breast with a generous spoonful of the vibrant salsa mixture on top. Garnish with additional cilantro for a pop of color and freshness, inviting everyone to dig in!