Southwest Chipotle Chicken

Southwest Chipotle Chicken

11

"Chicken breasts, black beans, corn, and grape tomatoes are baked with a chipotle marinade in this one-pan dinner with a Southwest flair."
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Ingredients

41 m servings 365 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1644 mg
  • 66%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 450 degrees F. Line 13x9x2-inch baking pan with Reynolds Wrap(R) Aluminum Foil.
  2. Combine black beans, corn, tomatoes and onion; season to taste. Add 1/2 cup chipotle marinade. Spoon into foil-lined pan.
  3. Place chicken breasts on top of vegetables; season to taste. Spoon remaining 1/4 cup chipotle marinade on chicken breasts. Cover pan with a sheet of foil; crimp to seal edges.
  4. Bake 22 to 26 minutes or until chicken registers 170 degrees F. on thermometer. Top with Southwest Dressing and garnish as desired.

Footnotes

  • THE REYNOLDS KITCHENS TIP: To serve as a salad, spoon black bean salsa over salad greens, top with diagonally sliced chicken strips, Southwest Dressing and garnishes.

Reviews

11
  1. 15 Ratings

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Most helpful positive review

It's very spicy but a terrific dish. I honestly don't understand how people can change half the ingredients and then rate a recipe. They are rating based on the new one they created, which is ...

Most helpful critical review

This was an easy recipe and I liked the flavor, but my husband didn't care for the chipotle marinade. I would recommend baking for longer to make sure the chicken is cooked through - probably 30...

It's very spicy but a terrific dish. I honestly don't understand how people can change half the ingredients and then rate a recipe. They are rating based on the new one they created, which is ...

With modifications, my family liked this very much. They cannot eat highly spiced food, so I substituted BBQ sauce for the chipotle marinade. I used a vidalia onion for the red onion. For sea...

I used the recipe as written with one exception, I had to use canned corn because I don't like frozen. This was super, I like it hot. Thanks for sharing.

Wow my whole family loved this! My teen daughter is health conscious so it worked for her and the boys loved it too because its delicious! SO so so easy and quick also! I doubled the recipe a...

Made this with sante fe lime marinade, turned out delicious! The chicken had to be cooked longer than 30 minutes. yummy though! will make again!

This was an easy recipe and I liked the flavor, but my husband didn't care for the chipotle marinade. I would recommend baking for longer to make sure the chicken is cooked through - probably 30...

Easy and delicious! I used a chipotle lime marinade and added half a green pepper, chopped. Only one of the chicken breasts was cooked after 30 minutes, the rest needed about 15 more minutes. M...

This is a thumbs up recipe! Fed 4 teenagers who loved it. I cut the chicken into smaller vertical pieces. Baked it for 45 minutes.

As is, this chicken was very rubbery (since you are essentially steaming it in the foil) but the ingredients go together nicely - good starter idea. We made it a second time, first marinating t...