Baked Salsa Chicken with Cilantro-Lime Rice and Black Beans

Steps

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Baked Salsa Chicken

1. Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish with 1 tablespoon olive oil. 10 min
2. Pound the 2 pounds of chicken breasts to an even thickness, then pat them dry and season both sides with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. 5 min
3. In a small bowl, stir together 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika. 2 min
4. Rub the spice blend all over the chicken breasts and arrange them in the prepared baking dish. 2 min
5. Spoon 1½ cups chunky salsa evenly over the chicken breasts, covering each piece fully. 2 min
6. Bake uncovered for 22–25 minutes, until the chicken reaches an internal temperature of 165°F. 25 min
7. Sprinkle ¾ cup shredded Mexican cheese blend evenly over the chicken and return to the oven for 3–4 minutes until the cheese is melted and bubbling. 4 min
8. Rest the chicken in the baking dish for 5 minutes before serving. 5 min
9. Garnish with 2 tablespoons roughly chopped fresh cilantro and serve with lime wedges alongside. 2 min

Cilantro-Lime Ricebase

1. Combine 1½ cups long-grain white rice, 2¼ cups water, ¾ cup chicken broth, 1 tablespoon unsalted butter, and ½ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 5 min
2. Stir once, reduce heat to the lowest setting, cover tightly, and cook for 18 minutes until all liquid is absorbed. 18 min
3. Remove from heat and let the rice steam, covered, for 5 minutes. 5 min
4. Fluff the rice with a fork, then fold in 1 teaspoon lime zest, 2 tablespoons freshly squeezed lime juice, and ¼ cup finely chopped fresh cilantro. 3 min

Seasoned Black Beansside

1. Drain and rinse the two 15-oz cans of black beans (30 oz total) and finely dice ½ yellow onion and mince 3 cloves of garlic. 5 min
2. Heat 1 tablespoon olive oil in a medium saucepan over medium heat, then add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened. 5 min
3. Timing-sensitive step. Add the minced garlic, ½ teaspoon ground cumin, and ¼ teaspoon chili powder and cook, stirring constantly, for 1 minute until fragrant.
4. Add the drained black beans, ¼ cup chicken broth, and ¼ teaspoon kosher salt; stir to combine and simmer over medium-low heat for 8 minutes until slightly thickened. 8 min
5. Remove from heat, stir in 1 tablespoon freshly squeezed lime juice, and garnish with 2 tablespoons chopped fresh cilantro before serving. 2 min