Description
A nourishing and deeply satisfying one-pan dinner perfect for busy weeknights. This vibrant casserole combines lean chicken breast, nutrient-dense black beans, sweet corn, and fluffy basmati rice, all infused with aromatic Southwest spices. It is a wholesome, high-protein meal designed to stabilize your energy levels while offering the comforting, slow-cooked flavors of a home-cooked favorite in a fraction of the time.
Ingredients
1.5 lbs chicken breasts, skinless and boneless, cut into 1-inch cubes
1 cup basmati rice, rinsed
1 cup low-sodium chicken broth
1 cup black beans, rinsed and drained
1 cup corn, drained
1/2 medium yellow onion, finely chopped
2 garlic cloves, minced
16 oz mild salsa
1 tsp paprika
1 tsp chili powder
Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the cubed chicken, rinsed rice, black beans, corn, onion, garlic, salsa, paprika, and chili powder.
Transfer the mixture into a large baking dish.
Pour the chicken broth evenly over the top of the mixture.
Cover the dish tightly with aluminum foil to ensure the rice steams properly.
Bake for 35 minutes, then remove the foil and bake for an additional 10 minutes until the chicken is cooked through and liquid is absorbed.
Let the casserole rest for 5 minutes before serving.
Notes
Top with fresh cilantro, diced avocado, or shredded cheddar cheese if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 4g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 85mg