Ingredients
1.5 lbs boneless skinless chicken thighs
1 cup salsa verde (store-bought or fresh tomatillo blend)
1/2 cup plain Greek yogurt
1 cup shredded mozzarella cheese
1 can (15 oz) no-salt-added black beans, drained
1 can (15 oz) whole kernel corn, drained
2 tbsp olive oil
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh cilantro
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a large skillet over medium heat. Add chicken thighs and cook until golden, about 5 minutes per side
Transfer cooked chicken to a 9×13-inch baking dish. Shred with a fork
Stir in salsa verde, cumin, garlic powder, salt, and pepper to coat chicken
Top evenly with black beans, corn, and Greek yogurt mixed into a smooth sauce
Sprinkle shredded mozzarella cheese over the top
Bake for 25-30 minutes until bubbly and golden
Garnish with fresh cilantro before serving
Notes
Pre-cooked shredded chicken can be used for quicker prep
Add red onion or bell pepper for extra crunch
Store leftovers in an airtight container for up to 4 days
Freeze uncooked layers as a make-ahead meal prep option
- Prep Time: 15
- Cook Time: 35
- Category: High Protein Meals
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 55mg