I am all about fresh produce and try to incorporate it into my meal plans as much as possible.

But as anyone that tries to eat healthy knows, sometimes it’s not possible to eat a meal that is made of fresh produce. You get busy, don’t get to the store, or just get back from a vacation, and you just have to make do with pantry staples.

That’s when meals like this save the day. You still get some nutrients, but you also get a tasty meal on the table with little more effort than opening some cans. I like to keep cans of beans, corn, and tomatoes on hand just for things like this. For this particular recipe, I used pre-made salsa (the shelf stable kind in the jar works just fine) but a can of diced tomatoes will do the trick in a pinch. For more flavor, get the ones with diced chilis (aka Rotel.)

The flavor in this dish comes from one of my favorite Ava Jane’s Kitchen seasoning blends — Los Muertos Barbecue. It’s like the best fajita or taco seasoning you’ve ever had, but without the junk you get in those little packets. It turns something as simple as chicken and a few canned goods into a delicious, homemade meal that even kids will love.

Southwest Chicken Bake

4 from 1 vote
Print Pin Rate
Course: Main Course
Keyword: Ava Jane's Kitchen Avocado Oil, Chicken, Los Muertos Barbecue
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 521kcal


  • 2 boneless, skinless chicken breasts
  • 1 tbsp Los Muertos Barbecue seasoning blend
  • 2 tbsp Ava Jane’s Kitchen Avocado Oil
  • 1 cup salsa or diced tomatoes
  • 1 cup corn, canned or frozen, drained 
  • 1 cup black beans, drained
  • 1/2 cup shredded cheese of your choice


  • Preheat oven to 350 degrees F.
  • Lay the chicken breasts in a small casserole dish.
  • Sprinkle with the seasoning and drizzle with oil.
  • Cover with the salsa, corn, and beans. 
  • Sprinkle with cheese and cover the dish tightly with aluminum foil.
  • Bake for 30 minutes, until chicken reaches an internal temperature of 165 degrees F.
  • Serve with green onions and sour cream if desired. 


Use this again: Slice the chicken and serve this in taco shells or over a bowl of lettuce for a taco salad. Bonus if you have crunched up tortilla chips. 
For one or two servings: Recipe can easily be doubled or halved.
Store leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.


Calories: 521kcal | Carbohydrates: 34g | Protein: 39g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 762mg | Potassium: 1051mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1162IU | Vitamin C: 19mg | Calcium: 230mg | Iron: 3mg