Chicken Salsa Dump and Bake

Just 10 minutes prep time and this seasoned chicken over a colourful mix of veggies, legumes and salsa is ready to pop in the oven. You literally dump everything in the baking dish, top with chicken and bake! What could be easier? 

Ingredients:

3 boneless, skinless chicken breasts

2 cups white or black beans, or chickpeas

1 1/2 cups kernel corn, canned or frozen

1 cup diced canned tomatoes

1 1/2 cups salsa

1/2 cup edamame beans

1/2 cup diced red onion

2 tsps minced garlic

1 tsp onion powder

1 tsp cumin

salt and pepper to taste

avocado oil

Mix everything from the beans to the salt and pepper in a bowl then dump it all into a 13 X 9" baking dish. I oiled the dish first, but not sure if it was necessary. Slice each chicken breast in thirds and place on top of the veggies. Brush them with avocado oil and season with more onion powder, cumin, salt and pepper.

Bake at 375°F for 40-45 minutes or until chicken is cooked and you've got supper on the table!

Have it with your favourite rice and this serves 4-6 people.