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SMF Kitchen
@smfchicken
00:10
Prep
00:25
Cook
00:35
Total Time
Ingredients & Directions
Directions
Mexican Street Corn Chicken Bake
4
Springer Mountain Farms Boneless Skinless Chicken Breasts
1 teaspoon
Salt
1/2 tablespoon
Chili powder
1/2 tablespoon
Smoked paprika
1 1/2 teaspoon
Cumin
1/2 teaspoon
Onion powder
1/2 teaspoon
Oregano
1/2 cup
Frozen/canned/fresh corn
1/2 can
black beans, drained and rinsed
4 oz
Cotija cheese, crumbled
3
Green onions, chopped
10
Cherry tomatoes, quartered
2 tablespoons
Cilantro, chopped
- Preheat oven to 375°F and lightly spray a casserole dish with cooking spray.
- Mix together salt, chili powder, paprika, cumin, garlic powder, onion powder & oregano in a small bowl.
- Season all sides of chicken with seasoning mixture, making sure the chicken is evenly coated, & then place in bottom of casserole dish.
- Top chicken with corn, black beans, & Cotija cheese.
- Bake 20-25 minutes until cooked to an internal temperature of 165°F.
- Top with chopped green onions, tomatoes & cilantro before serving.
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Yield: 4
00:10
Prep
00:25
Cook
00:35 Total Time
Ingredients
Directions
Mexican Street Corn Chicken Bake
4
Springer Mountain Farms Boneless Skinless Chicken Breasts
1 teaspoon
Salt
1/2 tablespoon
Chili powder
1/2 tablespoon
Smoked paprika
1 1/2 teaspoon
Cumin
1/2 teaspoon
Onion powder
1/2 teaspoon
Oregano
1/2 cup
Frozen/canned/fresh corn
1/2 can
black beans, drained and rinsed
4 oz
Cotija cheese, crumbled
3
Green onions, chopped
10
Cherry tomatoes, quartered
2 tablespoons
Cilantro, chopped
- Preheat oven to 375°F and lightly spray a casserole dish with cooking spray.
- Mix together salt, chili powder, paprika, cumin, garlic powder, onion powder & oregano in a small bowl.
- Season all sides of chicken with seasoning mixture, making sure the chicken is evenly coated, & then place in bottom of casserole dish.
- Top chicken with corn, black beans, & Cotija cheese.
- Bake 20-25 minutes until cooked to an internal temperature of 165°F.
- Top with chopped green onions, tomatoes & cilantro before serving.
