Wednesday, February 5, 2014

Roasted Chipotle Chicken with Black Bean Salad over a Baked Potato

I hope you are enjoying this week's challenge.  I know I am.  I love getting creative in my kitchen and this has definitely helped me to see my pantry in new exciting ways.  We enjoyed tonight's meal in particular.  It is filling, flavorful and healthy!  So let's get started! 

Roasted Chipotle Chicken Breast with Black Bean Salad over a Baked Potato:
*Prep Time:  10 minutes   *Cook Time:  30-60 minutes   *Difficulty:  Easy    *Servings:  4

  • 4 Boneless Skinless Chicken Breast
  • 4 large Baking Potatoes
  • 1 can of Black Beans, drained
  • 1 can of Corn, drained
  • 1 can of Ro-Tel Tomatoes, drained
  • 1 onion, finely diced
  • 1 clove of Garlic, minced
  • 1 tsp. of Lemon juice
  • Taco Seasoning
  • Olive Oil
  • 1 tbsp. Cilantro

Before you do any food prep at all, you will need to pre-heat your oven to 375 degrees. 

Then, for the PERFECT baked potato, scrub your potatoes under running water, dry them, and set them directly on the rack. 
You will let them bake for 45-60 minutes. 
Now, of course, if you are in a hurry, and don't have time to wait an hour for them to bake simply place them in your microwave for 5-10 minutes, depending on the size.  Hey, there is no judgment in your kitchen and I will never tell.  ;)

For this dish, you will need one chicken breast per person.  I usually buy the bag of frozen breast, and they work great.  You will need to thaw them first though. 

Then, using your taco seasoning, coat your chicken breasts liberally. 
Don't have any taco seasoning?  Oh, well, I got you covered.  Just check out
to find out how to make your own!

Place in a baking dish and drizzle some olive oil over them. 

When your potatoes are at the 30 minute point, put your chicken in the oven with them  It will been to bake 25 to 30 minutes. 

While your chicken is baking, we are going to assemble your salad.  Open and drain your canned goods.  Be sure to rinse your beans and corn. 

Put everything in a bowl and add your cilantro...I only had dried.  No judgment, remember? 

Lemon juice.  Yeah, this is from a bottle.  We are using what we have, right?

And garlic.  I like to use my microplane here because this is a raw salad and biting into a big piece of garlic can be, well, not pleasant. 

Mix it all together.  Add some salt and pepper to taste. And there you have it!  Black bean salad!  This can be eaten as a side dish, a dip, on top of stuff.  So versatile and so good!

Mmmmm......doesn't this look divine!  When your potato is finished, cut it open and press the ends toward one another.  Add a pat of butter, some salt and pepper, the bean salad, and a dollop of sour cream!  Yum!!!  That could be a meal in itself.  The chicken is smoky, spicy, and juicy!  Absolutely succulent!  It would be PERFECT on the Grill as well!

The is quick, healthy, inexpensive, and it is sure to be a crowd pleaser! Give it a try and let me know what you think!  And as always...

Happy Reading, Happy Eating, and Happy Living,

~The Kitchen Wife~


  1. That look really good. I love the corn and black bean salsa over the potato. Nice blog Mandee. I'll keep following you :)