fiteatrest 
This Cinco the Mayo I am remembering my time in Austin, at the University of Texas. Texan food was delicious and I love how easy and flavorful it is. Mexican influences are well entrenched there. Ok, in all honesty, I was planning to cook my last remaining chicken breasts and use a few of the cans I had that weren’t being used, like corn and diced tomatoes. This is how this recipe came around. Oh, and that amazing Trader Joe’s salsa that was begging to be tasted.
Ingredients (serves 4):
- 4 boneless chicken breasts
- 1 can (or frozen) of sweet corn
- 1 can of black beans
- ½ can of diced tomatoes
- 2 tbsp minced garlic
- 1 jar of your favorite salsa
- Juice of ½ lemon
- 1 tsp coarse salt
Directions:
1. Preheat the oven to 400 F.
2. Spray a pan with cooking spray. Add corn, beans, diced tomatoes, garlic. You don't have to use jarred garlic, fresh is great too. Stir to combine.
3. Layer chicken breasts over. Season with salt and squeeze some lemon juice over.
4. Generously cover with salsa.
5. Cover with foil and bake covered for 30 min.
6. Remove the foil cover and place back in the oven for another 30 minutes. Check the temperature before serving. Chicken should reach 165 F to be ready for eating. This recipe goes especially well with my avocado tomato salad.
