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Southwest Chipotle Chicken

Southwest Chipotle Chicken

  • Prep

    15 m
  • Cook

    26 m
  • Ready In

    41 m
Reynolds Wrap(R)

Reynolds Wrap®

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

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Nutrition

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  • 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

Directions

  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.
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Reviews

higgs103
24

higgs103

7/20/2012

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 not fair to the original poster. Go ahead and change recipes galore but don't give them lower ratings with all your new ingredients in them.

D Flurkey
18

D Flurkey

6/17/2012

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 seasoning I used Weber's Garlic and Herb, some powdered onion and seasoned salt. To save some fat calories, I used only BBQ sauce for the dressing. My family says "Make it again!"

msouleusa
7

msouleusa

7/20/2012

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.

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