Santa Fe Chicken
- Canola oil spray
- One 15-ounce can black beans, drained and rinsed
- 1 scallion, white and green parts, thinly sliced
- 1/2 to 3/4 pound chicken breasts or thighs
- One 4-ounce can green chiles, or 4 to 6 tablespoons prepared salsa
- 1/2 green bell pepper, cored, seeded, and cut into 1-inch strips
- One 14-ounce bag frozen corn, or one 15-ounce can, drained
- One 14-ounce can diced tomatoes, drained
- One 6-ounce can sliced black olives
- Preheat the oven to 450F.
- Spray the inside and lid of a cast-iron Dutch oven with canola oil.
- Spread the beans in an even layer in the pot.
- Arrange the scallion on top of the beans, then add the chicken.
- If youre using green chiles, blanket the chicken with them.
- If youre using salsa, spoon it over the chicken.
- Add the bell pepper, corn, tomatoes, and olives in separate even layers.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
- Serve immediately.
- Calories: 336
- Protein: 35g
- Carbohydrates: 33g
- Fat: 6g
- Cholesterol: 95mg
- Sodium: 808mg
- Fiber: 10g
canola oil spray, black beans, scallion, chicken breasts, green chiles, green bell pepper, corn, tomatoes, black olives
Taken from www.epicurious.com/recipes/food/views/santa-fe-chicken-378839 (may not work)