It has been such a long time since I have posted anything on here. If you noticed I am still posting a bit on Instagram and Facebook but I have taken a much needed step away from all things social media. Life gets busy, and I didn't want to stress and feel bad about having to let something go for a bit. I started this blog years ago as a creative outlet and it is something I have a passion and love to do. But my little baking business at home has actually grown significantly and I have been busy with orders and growing in that way.
This last week this blog has been on my mind, I wanted to do something and was thinking more about how I have missed blogging. Although I don't have time to do it 2 to 3 times a week like I was doing, I think I could manage maybe 2 times a month now.
I felt inspired recently with some ingredients I had. If you have been around my blog before you know I have this deep love for anything Mexican or Latin inspired dishes. I bought a block of Queso Fresco the other week and was waiting for the right time to use it. Two days ago was that right time, and it did not disappoint!
4 chicken breasts
1 cup of black beans
1 cup of corn
1 can of diced tomatoes with chilis (Ro Tel is the best)
1 cup of queso fresco
2 tablespoons of extra virgin olive oil
Trader Joe's Chili Lime seasoning or Tajin seasoning (with lime)
Preheat oven to 425F. In a large cast iron skillet heat the olive oil on a medium high heat. Take the chicken breasts and season on both sides with the chili lime seasoning (I am very heavy on my seasoning for it because I like the flavour). Place the chicken in the heated skillet and brown on both sides, 3 to 4 minutes each side.
Place the black beans, corn, and queso fresco cheese on top of the chicken and place the skillet in the oven. Cook until the cheese is browned and the chicken is cooked all the way through, about 15 to 20 minutes. Use a instant read thermometer and when inserted into the chicken it reads 165F.
Remove from the oven, place on a hot pad and add the tomatoes and chilies, and freshly chopped cilantro (or parsley if you hate cilantro).
This chicken was so so so good. I loved how the cheese was brown and crispy on the outside but soft in the middle, I love the balance of the lime and chili seasoning with the spice from the tomatoes and chilies. It just was a great dish, and it was SO easy! Minimal prep and cooked within 30 to 40 minutes.
Let me know if you make and what you think!
A little about me
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