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Baked Mexi-Chicken

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Baked Mexi-Chicken

Baked Mexi-Chicken

Jessica Braider
This recipe, suggested by Scramble member Terri Nath of Grinnell, Iowa, is ridiculously easy to put together and it comes out perfectly flavorful and moist.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American, Tex Mex
Servings 5 servings


  • 1 1/4 - 1 1/2 lbs. boneless, skinless chicken breasts cut in half crosswise
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. garlic powder
  • 1 tsp. dried oregano
  • 15 oz. reduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed
  • 1 cup salsa (look for brands with no sugar added),
  • 1/2 lime juice only, 1 - 2 Tbsp.
  • 1/2 cup shredded Cheddar cheese or more to taste


  • Preheat the oven to 350 degrees. Spray a baking dish that is just large enough to hold the chicken in a single layer with nonstick cooking spray. Lay the chicken in the dish.
  • In a small bowl, combine the chili powder, cumin, garlic powder, and oregano. Sprinkle half of the spice mixture over the tops of the chicken, and rub it in a little with your fingers. Flip the chicken and repeat on the second side.
  • Pour the beans, salsa, and lime juice over the chicken, and bake it for 30 – 35 minutes until the thickest piece is almost cooked through (or before cooking it, cover the assembled dish and put it in the refrigerator for up to 24 hours to let the flavors meld).
  • Remove the chicken from the oven, sprinkle the cheese over it, and bake it for 5 more minutes. Serve it hot.

Slow Cooker Directions:

  • Lay the chicken in the slow cooker and sprinkle it with the spices. Pour the beans, salsa, and lime juice over the chicken, and cook on low for 8 hours or on high for 6 hours. Remove the chicken from the slow cooker, sprinkle the cheese over it, and serve. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Cut the chicken and refrigerate, combine the spices, rub them on the chicken and refrigerate, cook the beans if starting from dried, juice the lime, assemble the dish and refrigerate it, shred the cheese if necessary and refrigerate.
Scramble Flavor Booster: Add diced chili peppers, sliced olives, or finely diced onions to the topping with the beans and salsa, double the spices, and serve it with hot pepper sauce, such as Tabasco.
Tip: Using salsa in main dishes and side dishes is a healthy and low-calorie way to pour a lot of extra flavor into your meals. We like it on chicken, potatoes, eggs, burgers, and of course, beans and rice.
Nutritional Information Per Serving (% based upon daily values): Calories 260, Total Fat: 6g, 9%; Saturated Fat: 3g, 15%; Cholesterol: 80mg, 27%; Sodium: 610mg, 25%; Total Carbohydrate: 16g, 5%; Dietary Fiber: 5g, 20%; Sugar: 0g; Protein: 34g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dinner, Fall, Gluten-Free, High Fiber, Kid-Friendly, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Winter
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