Southwest Chipotle Chicken

By Cindy_Wicker

Ingredients

• 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 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.

Preparation

Step 1

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.

BAKE 22 to 26 minutes or until chicken registers 170°F. on thermometer. Top with Southwest Dressing and garnish as desired.


Garnish: whole or crushed tortilla chips, diced avocado, chopped cilantro, lime wedges, sliced green onions