Mexi-Chicken Bake

I've always known that spicy foods help clear your sinuses and aid your digestion; so in honor of our health, have a Happy Spicy Sunday!  I have to say this is one of the quickest dishes I've made in a while!  It is definitely a one pan meal.

Mexi-Chicken Bake

2 boneless, skinless chicken breasts
1 can of pinto beans
1 can of corn
4 medium tomatoes
1 packet of taco seasoning mix

Preheat your oven to 350 degrees.

I rinsed and trimmed up the chicken.  Note: You can definitely thrown in more chicken because there will be plenty of veggies and seasoning in the pan without needing to adjust the recipe.  I placed the chicken in the pan first, and then rubbed it with about half of the taco mix.  I used my new favorite chipotle flavored one.

Rub-a-dub-dub!

I rinsed the beans really well and drained the corn before adding them in as well.  I roughly diced the tomatoes and threw them in too.  I tossed in the rest of the seasoning and mixed everything together.

Black beans would work as well.

I baked everything for about 35 minutes and had rice with it.  And I know that my mom is going to question that I really ate the beans.  I usually never eat beans like this.  College has changed me.

I peaked to see if the chicken was done.

Now my mouth is on fire and I am going to brush my teeth again.

I think my camera lens needs cleaning.

Things to also throw in if you have them:
green chiles
onions
cheese
sour cream on top!


Shucks this sounds better already!  Guess I'll have to do this again sometime.