Southwest Chipotle Chicken

Southwest Chipotle Chicken


"Chicken breasts, black beans, corn, and grape tomatoes are baked with a chipotle marinade in this one-pan dinner with a Southwest flair."


41 m servings 365 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1644 mg
  • 66%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 450 degrees F. Line 13x9x2-inch baking pan with Reynolds Wrap(R) Aluminum Foil.
  2. Combine black beans, corn, tomatoes and onion; season to taste. Add 1/2 cup chipotle marinade. Spoon into foil-lined pan.
  3. Place chicken breasts on top of vegetables; season to taste. Spoon remaining 1/4 cup chipotle marinade on chicken breasts. Cover pan with a sheet of foil; crimp to seal edges.
  4. Bake 22 to 26 minutes or until chicken registers 170 degrees F. on thermometer. Top with Southwest Dressing and garnish as desired.


  • THE REYNOLDS KITCHENS TIP: To serve as a salad, spoon black bean salsa over salad greens, top with diagonally sliced chicken strips, Southwest Dressing and garnishes.
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  1. 15 Ratings


It's very spicy but a terrific dish. I honestly don't understand how people can change half the ingredients and then rate a recipe. They are rating based on the new one they created, which is ...

With modifications, my family liked this very much. They cannot eat highly spiced food, so I substituted BBQ sauce for the chipotle marinade. I used a vidalia onion for the red onion. For sea...

I used the recipe as written with one exception, I had to use canned corn because I don't like frozen. This was super, I like it hot. Thanks for sharing.