TexMex Chicken Breast Bake

5 from 1 vote

Easy and delicious, this simple Mexican-inspired weeknight chicken dish comes together fast!

Course Main Course

Cuisine Mexican

Keyword american, Chicken, dairy-free, dinner, easy, egg-free, fast, lunch, mexican, nut-free, salsa, soybean

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 337kcal

Author Jenny Ross

2 cups salsa
15 ounce can black soybeans drained
1 tablespoon pickled jalapeños minced, optional
2 pounds boneless skinless chicken breasts 6, 5-6 ounce breast halves
salt and pepper to taste
1 teaspoon chili powder
1/4 teaspoon cumin ground
1/4 teaspoon coriander ground
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1 cup reduced-fat Mexican cheese blend use full fat for high fat, or your favorite dairy-free alternative
1 cup 2% Greek yogurt optional, to serve
1/4 cup cilantro minced, optional, to serve

Get Recipe Ingredients

Preheat the oven to 375ºF and lightly grease a large baking dish, set aside.
Stir together the salsa, soybeans, and jalapeños. Pour into the prepared baking dish.
Season chicken all over with salt and pepper then sprinkle with the chili powder, cumin, coriander, onion powder, and garlic powder.
Lay on top of the salsa mixture. Bake for 25-30 minutes, or until the chicken is 165ºF internally. Sprinkle with the cheese, if using and broil briefly, until the cheese is melted and just beginning to brown, 2-4 minutes. Garnish with herbs and yogurt, if desired.

Protein:Energy Quotient [calories]: 2.23