Salsa Chicken Casserole

Are you looking for something incredible simple? This recipe is for you! Super easy to make and very fulfilling. 

Ingredients

1 cup uncooked rice 

1 cup frozen corn kernels (thawed) 

1 (15 oz.) can black beans 

1 (16 oz.) jar salsa 

1 cup chicken broth (I just used water)

½ Tbsp chili powder 

½ tsp oregano 

2 large (1.5 lbs.) chicken breasts 

1 cup shredded cheddar cheese 

2 whole green onions, sliced 

Directions

1) Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined.

2) Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.

3) Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top ( I only had mozzarella, so I used it instead) and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.

Lime Chicken with Avocado Salsa

Do you like avocado as much as I like it? Then it's a perfect dish for you. I'm honestly not a big fan of salsa, but this recipe is definitely stays in my heart from now and on. It's super easy to make and it is a good option for healthy dinner. 

Ingredients

Chicken

• 2 tablespoons chopped fresh cilantro
• 2 1/2 tablespoons fresh lime juice 
• 1 1/2 tablespoons olive oil 
• 4 boneless, skinless chicken breast halves (about 6 oz each)
• 1/4 teaspoon salt

Salsa

• 1 cup chopped tomato
• 1/2 jalapeno, minced (seeds and ribs removed) 
• 2 tablespoons minced onion 
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons fresh lime juice 
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 avocado, peeled and cut into 1/4 to 1/2-inch cubes

Directions

1) Whisk together the cilantro, lime juice, and olive oil in a bowl. 

2) Add the chicken and marinate for 10 minutes on the first side, then flip and marinate for an additional 10 minutes on the second side.

3) Remove the chicken from the marinade and season with the salt. Place the chicken on the grill pan or in the oven and cook until it's ready. Transfer the chicken to a cutting board, tent with foil and let rest for 5 minutes.

4) While the chicken rests, make the salsa: Mix the tomato, jalapeno, onion, cilantro, lime juice, salt, and pepper together in a bowl. Add the avocado and gently mix to combine. Spoon the salsa over the chicken to serve.

And it's ready!