Fiesta Chicken

By cmschnettler

Ingredients

• Salsa:
• 6 boneless, skinless chicken breasts
• EVOO
• Salt & Pepper
• 3 fresh cobs of corn, remove kernels (or 1 can corn kernels, drained)
• 2 pints cherry tomatoes (or 2 cans diced tomatoes, drained)
• 1 can black beans, drained
• 1 small bunch fresh cilantro, chopped
• Dash cumin
• Juice of 1 lime
• 6-8 oz. pkg shredded cheddar jack cheese

Details

Servings 6
Adapted from aaronandjillw.blogspot.com

Preparation

Step 1

Generously season boneless skinless chicken breasts with EVOO, S&P. Bake at 350 degrees for about 30-40 minutes or until mostly done.While the chicken is baking, assemble the salsa mixture. Cut kernels off some corn cobs {or you can use canned but fresh is always better}.

Halve some cherry tomatoes. {Or you could drain a can of diced tomatoes and use them... but fresh is always better!}

Drain and rinse a can of black beans and chop up a small bunch of fresh cilantro.

Throw in a very generous amount of salt and pepper... and add a good dash of cumin. Also add the juice of one lime.

When the chicken is done, try your best to drain all the extra chicken juice from the pan and sprinkle some cheddar jack cheese on top of each breast. Place in the oven and broil until the cheese is bubbly. When I made it the first time, I added the salsa mixture before I broiled the cheese {as shown in the picture below} and I'm guessing the heat of the oven took away from the flavor of the salsa mixture because it wasn't as good after it was cooked. So, I would suggest you broil the cheese on the chicken and when it's done, spoon the salsa mixture in the pan and serve as a one pot meal.