Chicken And Black Bean Bake
A flavorful baked chicken and black bean dish with fresh lettuce, cheese, and chili, perfect for a hearty, healthy meal that appeals to fans of bold flavors and easy prep.
Ingredients
- 7 oz. instant black bean mix
- 2 c. boiling water ⓘ
- 1/3 to 1/2 c. dry sherry ⓘ
- 4 large chicken breast halves (about 1 1/2 lb. total), skinned and boned
- 2 qt. shredded iceberg lettuce
- 1/2 c. shredded Jack cheese ⓘ
- 1 fresh jalapeno chili, thinly sliced crosswise into rings (optional)
- cherry tomatoes ⓘ
- unflavored nonfat yogurt or reduced-fat sour cream ⓘ
Instructions
- In a shallow 2 to 2 1/2-quart baking dish, stir together the bean mix, boiling water, and sherry (use the larger amount if you prefer a sauce-like consistency).
- Lay the chicken breasts slightly apart on top of the beans.
- Bake, uncovered, in a 400°F oven until the chicken is no longer pink in the center of the thickest part, about 20 minutes.
- Stir any excess liquid around the chicken into the beans.
- Mound shredded lettuce on four dinner plates; top with equal portions of beans and chicken.
- Sprinkle with shredded Jack cheese and sliced chili, and garnish with cherry tomatoes.
- Offer unflavored nonfat yogurt or reduced-fat sour cream to add to taste.
Tips & Substitutions
For a spicier kick, consider adding more jalapeno rings or using a spicier cheese. If you don't have dry sherry, white wine or chicken broth can be used as substitutes. To enhance the flavor, marinate the chicken in the sherry for a couple of hours before baking. This dish pairs beautifully with Rhonda'S Mexican Chicken for a complete meal.
Serving Suggestions
Serve this dish with a side of tortilla chips for added crunch or alongside a fresh green salad. For a complete meal, consider pairing it with Mexican recipes like Tex-Mex Potato Soup. Offer your guests the option of unflavored nonfat yogurt or reduced-fat sour cream to enhance the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or in the microwave on medium power. If the beans have thickened, add a splash of water or broth to maintain moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Black Bean Bake contains roughly 57 calories, with 4g protein, 6g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned black beans instead of instant black bean mix?
Yes, you can substitute canned black beans for the instant black bean mix. Simply rinse and drain the beans and mix them with boiling water and sherry to create a flavorful base. Adjust the cooking time slightly, as canned beans are already cooked.
Can I make this recipe ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover it, and refrigerate for up to 24 hours. When ready to serve, bake it straight from the refrigerator, adding a few extra minutes to the cooking time to ensure the chicken is cooked through.
What can I use instead of Jack cheese?
If you don’t have Jack cheese, you can use shredded cheddar or Monterey Jack for a similar melt and flavor. Alternatively, a Mexican cheese blend can add a variety of flavors that complement the dish well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).