One pan Mexican street corn chicken bake with tender seasoned chicken breast topped with fresh corn, black beans, cotija cheese, cilantro and diced avocado!
I’m back with the one pan meals! All of my one pan dinners get so many views, so I think that says something! I totally get it, I love the easy clean up. Simple and easy meals are best, but let’s not ever forget the flavor!
I’ve been so antsy to get into Fall recipes again… I know I’m being impatient but I just can’t wait. I’m trying to make the best out of the last month of Summer we have and utilize all the fresh produce. This dish is perfect for Summer, I used corn on the cob (you can use kernels from a can!) and it was so fresh and flavorful!
If you’re a huge fan of Mexican street corn (like me) you will love this dish! My husband and I devoured it.
4 chicken breasts (or 6 thin sliced chicken breasts)
1 & 1/2 tbsp chili powder, divided
2 tsp paprika, divided
salt to taste
1/4 tsp garlic powder
2 corn on the cob (kernels cut off the cob) or 1 can of corn drained and rinsed
1 can of black beans, drained and rinsed
1/3 cup grated cotija cheese (if you can’t find cotija cheese use queso fresco or manchego)
1/4 cup fresh cilantro, chopped
1 lime, optional
1 diced avocado, optional
Preheat the oven to 375 degrees F.
Place the chicken breast in a large baking dish or casserole dish.
Season the chicken with salt, 1 tbsp chili powder, 1 tsp paprika, and garlic powder.
Top with corn kernels and black beans, sprinkle with 1/2 tbsp chili powder and 1 tsp paprika.
Bake for 20-25 minutes or until the chicken is fully cooked through.
Remove from the oven and top with grated cotija cheese and bake for another 3-5 minutes or until the cheese is melted.
Top with chopped cilantro, diced avocado, and fresh squeezed lime.