Black Bean Salsa Chicken Recipes
CHICKEN WITH BLACK BEAN SALSA
"There's nothing timid about the flavors in this Southwestern-style entree," writes Trisha Kruse of Eagle, Idaho. "Prepared on the grill or broiled, it's a fast, fun meal for a busy weeknight or a weekend get-together with friends."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- For salsa, in a large bowl, combine the first eight ingredients; refrigerate until serving. Combine the brown sugar, pepper sauce, garlic powder, salt and pepper; rub over both sides of chicken. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with salsa.
Nutrition Facts : Calories 269 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN CASSEROLE WITH BLACK BEANS, CORN, AND SALSA
Steps:
- Gather the ingredients.
- Heat oven to 350 F. Lightly grease a 2-quart casserole dish or spray it with cooking cooking spray.
- Season chicken with salt and pepper.
- Combine drained beans, corn, 1 cup of the salsa, chile peppers (if using), and half of the cilantro. Put mixture into prepared baking dish.
- Arrange chicken over bean and corn mixture, then spoon remaining salsa over chicken. Sprinkle with remaining cilantro and top evenly with cheese.
- Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes or until chicken is tender and juices run clear.
Nutrition Facts : Calories 639 kcal, Carbohydrate 55 g, Cholesterol 144 mg, Fiber 15 g, Protein 62 g, SaturatedFat 10 g, Sodium 1968 mg, Sugar 12 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHICKEN BAKE WITH BLACK BEANS AND SALSA
I was looking for an easy and quick oven baked chicken recipe and found this online... It was ridiculously easy and insanely delicious! I just had to share it... enjoy!
Provided by Hollyism
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.
- Wash chicken and pat dry. Sprinkle the chicken all over with salt and pepper or a spicy chicken seasoning blend.
- Combine the drained beans, corn, 1 cup of the salsa, green chile peppers, and half of the cilantro. Put the mixture into the prepared baking dish. Arrange chicken over the bean and corn mixture, then spoon the remaining salsa over the chicken. Sprinkle with the remaining cilantro and top evenly with the cheese.
- Cover tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10 minutes, or until chicken is tender and juices run clear.
Nutrition Facts : Calories 524.4, Fat 23.1, SaturatedFat 11.6, Cholesterol 98.4, Sodium 1669.8, Carbohydrate 46.3, Fiber 11, Sugar 8.4, Protein 37.3
BLACK BEAN CORN SALSA WITH PORTOBELLO MUSHROOMS AND CHICKEN
Steps:
- Saute mushrooms in 3 to 4 tablespoons unsalted butter, until wilted, about 5 minutes on medium heat. Combine salsa with mushrooms and cook until heated through. In a wok or saute pan saute chicken strips in 1 tablespoon of olive oil until cooked, about 5 to 6 minutes. Combine salsa and chicken and serve hot with a green salad and cornbread.
CROCK POT BLACK BEAN SALSA CHICKEN (OAMC)
I was trying to think of ways to make my OAMC recipes for crock pot use...you know they sell those crock pot box recipes at the grocery now. This is one of the ones I found that work and is simple. There may still be some fiddling but it's pretty good as is. Hope you will give it a try.
Provided by TishT
Categories One Dish Meal
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- For immediate cooking:.
- Mix corn, beans and 1 cup of salsa together and put in the bottom of the crock pot.
- Add the chicken.
- Salt and pepper to taste if desired.
- Added 1 more cup of salsa over the top of the chicken.
- Cook on low for 6 hours Add 8 oz of cream cheese- cubed and stir in until melted.
- For OAMC:.
- You can dump everything into a freezer bag except for the cream cheese and freeze.
- Dump in the crock pot (frozen is ok).
- Cook on low for 8 hours.
- Add cream cheese when you are done.
- Good served over cooked rice and dipped into with tortilla chips.
Nutrition Facts : Calories 605.9, Fat 28.9, SaturatedFat 11.5, Cholesterol 134.4, Sodium 732.8, Carbohydrate 48.8, Fiber 9.2, Sugar 10.3, Protein 43.2
GRILLED CHICKEN WITH BLACK BEAN SALSA
Black bean salsa with mango gives this dish a Mexican taste without too much heat. I like to slice the chicken and serve it over a long grain and wild rice mix. -Terri Clouse, Connoquenessing, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the first six ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1-2 hours. Reserve remaining marinade for basting. In a small bowl, combine salsa ingredients; toss to combine. , Drain chicken, discarding marinade. Grill, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°, basting occasionally with reserved marinade during the last 4 minutes. Serve with salsa.
Nutrition Facts : Calories 266 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 339mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
INSTANT POT BLACK BEAN CORN SALSA CHICKEN
The EASIEST dump and go Instant Pot recipe that is perfect for tacos, nachos, burritos, salads, or any other way you want to use it!
Provided by Camille Beckstrand
Categories Main Course
Time 40m
Number Of Ingredients 6
Steps:
- Place chicken breasts in the bottom of the Instant Pot.
- Pour black beans, corn, salsa, and taco seasoning on top of chicken.
- Add water to Instant Pot (pour on the side so it doesn't wash seasoning off of chicken).
- Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 25 minutes if chicken is frozen (or 18 minutes if chicken is thawed).
- When the timer is done, do a QUICK RELEASE of the pressure.
- Remove chicken from Instant Pot and shred with 2 forks (it should fall apart fairly easily).
- Place chicken back into Instant Pot with salsa mixture and liquid. Mix together to incorporate the chicken.
- Serve on top of salad, nachos, tacos, burritos, or anyway that you prefer! Top with your favorite toppings and enjoy.
Nutrition Facts : Calories 264 kcal, Carbohydrate 26 g, Protein 30 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 1199 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
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