I love recipes that take about 30 minutes or less to cook. When I'm stretched for time during the week, the last thing I want to do is spend time in the kitchen. So when I found this recipe for chipotle baked chicken, I wanted to try it right away. It took minutes to prepare and I already had most of the ingredients on hand.
- Reynolds Wrap® Aluminum Foil
- 1 can (15 oz.) black beans, rinsed and drained
- 1 1/2 cups frozen yellow corn
- 1 cup grape tomatoes
- 1/2 red onion, chopped into 1/2-inch pieces
- 3/4 cup chipotle flavored marinade, divided
- 4 boneless, skinless chicken breasts (1 to 1 1/4 lb.)
Southwest Dressing: combine 1/4 cup chipotle marinade with 1/2 cup light sour cream or Ranch dressing.
Garnish: whole or crushed tortilla chips, diced avocado, chopped cilantro, lime wedges, sliced green onions
Preheat oven to 450°F. Line 13x9x2-inch baking pan with Reynolds Wrap® Aluminum Foil.
Combine black beans, corn, tomatoes and onion; season to taste. Add 1/2 cup chipotle marinade. Spoon into foil-lined pan.
Place chicken breasts on top of vegetables; season to taste. Spoon remaining 1/4 cup chipotle marinade on chicken breasts. Cover pan with a sheet of foil; crimp to seal edges.
To serve this meal as a salad, spoon black bean salsa over salad greens, top with diagonally sliced chicken strips, Southwest Dressing and garnishes.
Bake 22 to 26 minutes or until chicken registers 170°F. on thermometer. Top with Southwest Dressing and garnish as desired.
Moms, what are your fastest go to meals for weeknights?