• Tracy Davies

One-Pan Mexican Black Bean & Corn Chicken Bake




Save time (and dishes) with this quick and simple one-pan weeknight dinner! Six ingredients in one-pan, this dish has all the flavours of your favourite Mexican meals, with the protein, fibre, vitamins and minerals to keep you feeling energised and full! Serve with some delicous rice and salad to round out the meal.



Ingredients

  • 6 chicken breasts

  • 1 pack of taco seasoning

  • 400g corn kernals (tin corn low sodium, or frozen is fine)

  • 400g tin black beans (organic low sodium), washed and drained

  • 150g feta cheese, crumbled

  • 4 green onions, chopped



Directions

  1. Preheat oven to 200C or 180C fan forced.

  2. In a medium mixing bowl, empty the taco mix, reserving a small amount and coat each chicken breast

  3. Add chicken breasts to a medium casserole dish.

  4. Top the chicken with corn kernels and black beans.

  5. Sprinkle with remaining taco mix. Top with crumbled feta cheese and half of the green onions.

  6. Bake for about 25-30 minutes, or until the chicken is completely cooked through.

  7. Remove from oven Top with additional feta and remaining green onions. Enjoy!





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