Serve alone, or with rice or pasta. Take the leftovers and make enchiladas or tacos the next day!
Ingredients
6chicken breasts
1 14ozcontainer of salsa
2cupsfresh green beans
1medium onion, sliced
3cobs corn, cooked and cut off the cob
Salt and pepper
Cilantro
Fresh tomatoes
Instructions
Marinate the chicken breasts for at least 24 hours in a ziploc bag.
Preheat the oven to 375 degrees. Prepare and spray the bottom and sides of a 9×13 pan. Layer green beans, sliced, onion, and fresh corn.
Lay the chicken breasts on top of the corn. Sprinkle with chopped cilantro. Cover with foil and bake for 35-40 minutes, or until the chicken breast is done. (Depending on the thickness of the chicken breast.)
Remove the foil and top with more fresh cilantro and chopped tomatoes. Serve!