Tangy Chicken Breasts Baked with Black Bean Salsa

One pan. One hour. A whole lot of Southwestern flavor.

Chicken breasts get rubbed down with a zingy lime, cumin, and coriander marinade, then nestle right on top of a chunky black bean salsa loaded with summer squash, zucchini, tomato wedges, garlic, and fresh cilantro.

As everything bakes together, the chicken juices drip down into the beans and vegetables, and you end up with a one-dish dinner that’s equal parts hearty and fresh.

The chicken turns golden on top while the salsa underneath stays vibrant and saucy.

Variations

• Make it spicy. Dice a jalapeno or two into the salsa mix, or add a teaspoon of chipotle powder to the marinade.
• Grain bowl style. Shred the chicken after baking and serve everything over cilantro-lime rice for a burrito bowl situation.
• Swap the protein. Bone-in thighs work great here too and stay even juicier during the longer bake time.

Kitchen Tips

• Marinate at least an hour. Two hours is better. The lime and spices need time to penetrate the chicken.
• Cut your veggies chunky. Big pieces hold up during the hour-long bake without turning to mush.
• Don’t crowd the pan. Spread the salsa in an even layer so the chicken sits on top and browns properly.