Southwest Baked Chicken Recipe With Potatoes & Black Bean Salad: A Complete High-Fiber, High-Protein Dinner (8 Ingredients) High Fiber Recipes High Protein Recipes Chicken Recipes Dinner Gluten-free Low Sugar Recipes Budget Recipes Tex-Mex Recipes

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 high-protein and high-fiber dinner recipes! Check out the health benefits of fiber and the health benefits of protein.

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 (read about the health benefits of chicken), potatoes, olive oil, canned black beans (black beans are loaded with health benefits), Roma tomatoes, an avocado, green onions, fresh cilantro (optional) and southwestern spice blend.

Variations: 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. For a low-sodium meal, use no-salt black beans and a no-salt or low-sodium southwest 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.

Cuisine: American / Tex-Mex / Southwestern
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

• 15 ounces (1 can) 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)

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. (I prefer red potatoes for this recipe. I like Pampered Chef’s Southwestern Seasoning Mix, but use your favorite seasoning blend.)
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. Store any leftovers in airtight containers in the fridge.

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. 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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