sarahmichelef

Prepped this Sunday night, reheated tonight. Modified from the Better Homes & Gardens cookbook -

to make it core. I don't have the NI off the top of my head. BHG claims it's a "one dish meal" but I disagree on the grounds that 1) well, the picture shows what a mess I made cooking it and 2) there aren't enough veggies in there for it to count as veggies for a meal. But it goes nicely with a salad.

6 pcs boneless skinless chicken breast halves, trimmed
1/4 c. cornmeal
1 T chili powder
some salt & black pepper
2 T olive oil
1 can black beans, drained & rinsed
1 can diced tomatoes with peppers & onions (not drained)
1 c frozen corn kernels
2/3 c brown rice
1 1/4 c tomato juice
minced garlic (I used powder; I was out of cloves)
additional chili powder as desired (also good would be cumin)

Preheat oven to 350.
Combine cornmeal, chili powder, salt & pepper. Coat chicken in this mixture. Heat oil in a large pot, brown chicken and set aside. Add all other ingredients and bring to a boil. Transfer to a 9x13 baking pan and place chicken on top. Bake for 40-50 minutes, until chicken is done.

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