Cowboy Chicken with Beans, Corn, and Melted Cheese
Cowboy chicken combines tender baked chicken with beans, corn, fire-roasted tomatoes, lime, and a melted Colby Jack topping for an easy one-dish dinner.
Servings: 8
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 55 minutes
Ingredients
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 tbsp Italian dressing mix divided
- 1 cup Colby Jack cheese shredded
- 1 cup black beans drained and rinsed
- 1 cup black-eyed peas drained and rinsed
- 1 cup fire-roasted tomatoes canned and drained
- 1/2 cup corn kernels canned or frozen
- 1/2 cup bell pepper diced
- 1/4 cup sweet onion diced
- 1/4 cup jarred jalapeños diced
- 3 cloves fresh garlic pressed
- 1 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice about 1 lime
- 1 tbsp fresh cilantro for garnish
Instructions
Instructions
- Lay the chicken breasts flat in a casserole dish and sprinkle 1 tablespoon of the Italian dressing mix over them.
- Mix the black beans, black-eyed peas, drained fire-roasted tomatoes, corn, onion, bell pepper, garlic, olive oil, lime juice, and remaining dressing mix until combined.
- Spread the bean mixture over the seasoned chicken. Bake uncovered on the middle rack at 375°F for 45 to 55 minutes, until the chicken reaches 165°F internally.
- Five minutes before baking is finished, remove the dish, cover the top evenly with shredded cheese, and return it to the oven until the cheese melts and the chicken is done.
- Garnish with cilantro and serve over rice or with favorite side dishes.