Celebrate Taco Tuesday with this delicious Dump and Bake Mexican Chicken. Serve it with Cilantro Lime Quinoa and all your favorite taco toppings for the perfect dinner.
3 chicken breasts – cubed
2 tablespoons taco seasoning
1 can corn
1 can black bean
1 cup salsa
1 cup shredded Mexican cheese
Cilantro Lime Quinoa
2 cups chicken broth
1 cup quinoa, rinsed and drained
2 cubes Dorot’s Frozen Chopped Garlic
Juice of 1 lime
1 tablespoon olive oil
1/4 cup fresh cilantro or 4 cubes Dorot’s Frozen Chopped Cilantro
Salt and pepper to taste
Preheat oven to 375 degrees and spray 9×9 baking dish with cooking spray.
Add chicken, corn, black beans, and salsa to baking dish. Mix together and bake for 25-30 minutes or until chicken is cooked.
Sprinkle cheese over chicken and bake 3-5 minutes.
While chicken is baking, prepare quinoa. Bring chicken broth to a boil. Add quinoa and reduce heat. Cover and cook for 15 minutes. Add garlic, lime juice, olive oil, and cilantro. Season with salt and pepper. Stir to combine. Add any extra cilantro, lime, salt and pepper that you want.
Serve chicken over quinoa and add your favorite topping.