Ingredients and Weight:
- 8 boneless, skinless chicken breasts (1.5 pounds)
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn kernels, drained
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Heat oil in a large skillet over medium heat. Add chicken breasts and cook for 5-7 minutes per side, or until golden brown.
- Remove chicken from skillet and place in a 9x13 inch baking dish.
- In the same skillet, sauté onion, red bell pepper, and green bell pepper until softened, about 5 minutes.
- Add garlic, black beans, corn, tomatoes, chili powder, cumin, salt, and black pepper. Cook for 5 minutes more, or until heated through.
- Pour vegetable mixture over chicken in baking dish.
- Bake for 20 minutes, or until chicken is cooked through and sauce is bubbly.
- Sprinkle with cilantro before serving.
Nutritional Information:
- Calories: 350 per serving
- Protein: 30 grams
- Carbohydrates: 40 grams
- Fat: 10 grams
Dish Characteristics:
- Tender and juicy chicken
- Savory and flavorful sauce
- Healthy and nutritious
- Suitable for American taste
- Perfect for a weeknight dinner or casual gathering
User Comments:
- "This dish is so flavorful and easy to make. I've made it several times and it's always a hit with my family."
- "I love that this recipe is customizable. I sometimes add different vegetables or spices to suit my taste."
- "The sauce is incredibly delicious and perfect for spooning over rice or potatoes."
- "This is a great recipe for meal prep. I cook a double batch on the weekend and have leftovers for lunch all week."
- "I highly recommend serving this dish with a side of guacamole or sour cream for extra flavor."
Special Precautions and Tips:
- To ensure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
- If you don't have black beans or corn, you can substitute other canned beans or vegetables, such as kidney beans or mixed vegetables.
- To make the dish spicier, add an extra pinch of chili powder or ground cumin.
