Southwest Chipotle Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 22 - 26 minutes
- Servings: 4
- Course: Main Dish
Want to make something new for dinner? Check out this recipe for Southwest Chipotle Chicken. Find many more cooking tips and tricks from Reynolds Kitchens.
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- 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. Garnish: whole or crushed tortilla chips, diced avocado, chopped cilantro, lime wedges, sliced green onions
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 ½ cup chipotle marinade. Spoon into aluminum foil-lined pan
PLACE chicken breasts on top of vegetables; season to taste. Spoon remaining ¼ cup chipotle marinade on chicken breasts. Cover pan with a sheet of aluminum 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.
THE REYNOLDS KITCHENS TIP: To serve as a salad, spoon black bean salsa over salad greens, top with diagonally sliced chicken strips, Southwest Dressing and garnishes.
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