This is a chicken dish that’s easy to make, big on flavor, and fool proof! The flavor profile is kind of similar to chicken enchiladas…but without the tortillas…but don’t worry, you won’t miss the carbs! It starts off with browning chicken breasts in a skillet, then pouring spiced tomatoes and beans over those bad boys, and then covering it with cheese as it bakes until bubbly goodness. Before taking it out of the oven, I like to switch on the broiler to make the cheese a little crispy, but feel free to keep it gooey (depends on personal preference). The chicken stays really moist. My dad gobbled it up ridiculously fast and then looked sad it was gone haha. If you want a spicier dish, add in a small can of diced chilies; they would be perfect in here. I serve this dish over rice so you have something to sop up all that tasty sauce. Oh, and I also serve it with chips…cause who doesn’t love some crunch? Enjoy!


2 chicken breasts

1 tablespoon extra virgin olive oil

1 cup black beans (canned; drained and rinsed)

1 can diced tomatoes (14.5 oz)

3 garlic cloves (minced)

1 teaspoon chili powder

½ teaspoon cumin

½ teaspoon oregano

¼ teaspoon ground thyme

½ – ¾ cup shredded Mexican cheese blend

Salt and pepper to taste


Preheat the oven to 375 degrees Fahrenheit.

Heat the oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then place in the pan to sear. Cook for 3-5 minutes, or until the chicken is lightly browned. Flip and brown the other side (3 minutes). Place the browned chicken into a casserole dish.

In a bowl, mix together the tomatoes, garlic, black beans, and seasonings. Pour this mixture over the chicken. Sprinkle everything with the cheese.

Cover the pan with foil and bake for 30-35 minutes.

For the last 5 minutes, remove the foil and place under broiler to make the cheese slightly crispy (optional).

Serve over rice. Enjoy!