"Chicken breasts, black beans, corn, and grape tomatoes are baked with a chipotle marinade in this one-pan dinner with a Southwest flair." — Reynolds Wrap®
Watch video tips and tricks
Reynolds Wrap® Aluminum Foil
1 (15 ounce) can
black beans, rinsed and drained
1 1/2 cups
frozen yellow corn
red onion, chopped into 1/2-inch pieces
4 (4 ounce)
boneless, skinless chicken breasts
light sour cream or Ranch dressing
Garnish: whole or crushed tortilla chips, diced avocado, chopped cilantro, lime wedges, sliced green onions
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 not fair to the original poster. Go ahead and change recipes galore but don't give them lower ratings with all your new ingredients in them.
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 minutes would do it.
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 seasoning I used Weber's Garlic and Herb, some powdered onion and seasoned salt. To save some fat calories, I used only BBQ sauce for the dressing. My family says "Make it again!"
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 and used a can of ROTEL instead of the grape tomatoes and omitted the onions but used onion powder. I used the chipotle marinade from this site from the chipotle marinade chicken recipe. Great and everyone is happy! Woohoo! Also cleanup was a breeze! :) Perfect for busy weeknights!
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!
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.
My husband loves spicy foods and he thought this was perfect. It was a little spicy for me, but I ate it with slice avocado and on a bed of lettuce, which helped.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwest Chipotle Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 365
** Calories from Fat: 62
See how to make pan-seared chicken breasts in a chipotle and green onion gravy.
Watch Chef John prepare an easy but elegant meal that’s sure to impress.
This could be the fastest, easiest chicken Parmesan you’ll ever make.