Brought to you by Reynolds Wrap
Aug 18, 2012 at 12:00AM
Ingredients •Reynolds Wrap® Aluminum Foil
•1 can (15 oz.) black beans, rinsed and drained
•1 1/2 cups frozen yellow corn
•1 cup grape tomatoes
•1/2 red onion, chopped into 1/2-inch pieces
•3/4 cup chipotle marinade, divided
•4 boneless, skinless chicken breasts (1 to 1 1/4 lb.) Southwest Dressing: combine 1/4 cup chipotle marinade with 1/2 cup light sour cream or Ranch dressing. Garnish: whole or crushed tortilla chips, diced avocado, chopped cilantro, lime wedges, sliced green onionsPREHEAT oven to 450°F. Line 13x9x2-inch baking pan with Reynolds Wrap® Aluminum Foil. COMBINE black beans, corn, tomatoes and onion; season to taste. Add 1/2 cup chipotle marinade. Spoon into foil-lined pan. 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. BAKE 22 to 26 minutes or until chicken registers 170°F. on thermometer. Top with Southwest Dressing and garnish as desired. 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.
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