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Baked Black Bean and Salsa Chicken

See that corn up there?!?  The “summer price” of $.25/ear is here a bit early this year!  I couldn’t help myself and snagged a few for this week.  The boys L-O-V-E corn and I love watching them munch it off the corn.  It’s sorta cute!

This *might* just become my new “go-to” meal.  It’s way low maintenance…as long as you get it into the oven in time!  It was delicious according to all 4 “table food eating” members of the family!  Totally passed the “kid test!”

(Also, I would totally do this in the slow cooker, except I don’t like the way chicken breasts turn out when slow-cooked. They get a funny texture. And I’m not a fan!)

Baked Black Bean and Salsa Chicken

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 60 minutes


  • 1 1.3 lb package chicken breasts ($2.32) Other chicken cuts would totally work!
  • 1 1/2 cups salsa ($1) Bought recently on sale, plus store promotion and coupon
  • 2 cups cooked black beans ($.40)
  • 1 teaspoon ground cumin ($.05)
  • 1 teaspoon garlic powder ($.05)
  • Salt and pepper to taste
  • 1 cup rice ($.20)
  • 4 ears corn ($1)


  • Place the chicken breasts into an 8×8 inch glass baking dish. Pour the salsa over the top and then stir in the black beans, cumin and garlic powder. Sprinkle with a little salt and pepper. Bake at 350 for 55-60 minutes, or until chicken is no longer pink in the middle. Dice the chicken and mix it all up with the salsa and black beans.
  • Prepare rice as directed on package.
  • Remove husks and threads, then boil the ears of corn for 4 to 6 minutes.
  • Serve Black Bean and Salsa Chicken on Rice with Corn Cobs.

Cost $5.02