Southwest Baked Chicken Recipe With Potatoes & Black Bean Salad by Keri De Deo

I’m from Arizona and grew up with southwestern flavors, so when I needed to throw together a quick dinner, it seemed natural to turn to southwestern seasoning. To make it easy, use a store-bought seasoning or make your own! Although I threw together this baked chicken meal at the last minute, it may just turn into one of my regular go-to dinner recipes!

For this southwest chicken recipe I used chicken thighs because they’re more flavorful and tender, but you can substitute any chicken cut you’d like, or even use turkey, beef or pork. For your shopping list, you’ll need four to six boneless, skinless chicken thighs, potatoes, olive oil, canned black beans, Roma tomatoes, an avocado, green onions, fresh cilantro (optional) and southwestern spice blend.

Serve this gluten-free baked chicken for dinner during the week or on those relaxing weekends where you need a low-sodium meal fast.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

Chicken

• 4 - 6 boneless, skinless chicken thighs
• 1 - 2 tablespoons southwestern seasoning mix (or to taste)

Potatoes

• 4 - 5 red potatoes, cut into 1 1/2- to 2-inch chunks
• 1 tablespoons southwestern seasoning mix (or to taste)
• 1 tablespoon olive oil

Black Bean Salad

• 1 can (15.5 ounces) black beans
• 1/2 an avocado
• 1 Roma tomato
• 1 small green onion
• 1/2 tablespoon southwestern seasoning mix
• fresh chopped cilantro, to taste (optional)

Helpful Products

• Tongs
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Baking Dishes
• Mixing Bowl
• Nonstick Cooking Spray
• Airtight Containers

Recipe Notes

• Try the black bean salad with whole kernel corn or a splash of lime juice. You could even add some queso fresco to the salad or even the potatoes.

• I prefer red potatoes for this recipe.

• I like Pampered Chef’s Southwestern Seasoning Mix, but use your favorite.

• For a low-sodium meal, use no-salt black beans and a no-salt or low-sodium southwest spice blend.

Here's how to make it: 

1. Place the cut potatoes in a bowl and cover with 1 tablespoon of olive oil and 1 to 2 tablespoons of southwestern seasoning mix. Roast in a shallow pan in a preheated 350-degree F oven, turning halfway through baking time. They’re done when fork tender, approximately 30 minutes.
2. In a bowl, mix the chicken thighs with 1 to 2 tablespoons of southwestern seasoning until coated. Lightly cover the bottom of a baking pan in olive oil or nonstick cooking spray and place the chicken thighs in the pan. Place in the 350-degree F oven. Turn halfway through baking time. Roast the chicken until it is cooked through to 165 degrees F, approximately 30 minutes.
3. While the potatoes and chicken are cooking, drain the black beans and place in a bowl. Dice the tomato and avocado. Slice the green onion and combine the ingredients with the seasoning mix and the cilantro, if using. Cover and refrigerate until the chicken and potatoes are finished.
4. Serve the chicken with the potatoes and black bean salad.

Nutrition Facts Per Serving

Calories: 584

Total Fat: 33.8g

Saturated Fat: 6g

Cholesterol: 89mg

Sodium: 100mg

Total Carbohydrate: 35.6g

Dietary Fiber: 7.3g

Total Sugars: 2.8g

Protein: 37.2g

Vitamin D: 0mcg

Calcium: 75mg

Iron: 4mg

Potassium: 1254mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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