Southwest Chipotle Chicken

Ingredients

• Reynolds Wrap® Aluminum Foil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1/2 cups frozen yellow corn
• 1 cup grape tomatoes
• 1/2 red onion, chopped into 1/2-inch pieces
• 1/2 cup chipotle marinade
• 4 (4 ounce) boneless, skinless chicken breasts
•  
• Southwest Dressing:
• 1/4 cup chipotle marinade
• 1/2 cup light sour cream or Ranch dressing
• Garnish: whole or crushed tortilla chips, diced avocado, chopped cilantro, lime wedges, sliced green onions

Directions

1. Preheat oven to 450 degrees F. Line 13x9x2-inch baking pan with Reynolds Wrap® Aluminum Foil.
2. Combine black beans, corn, tomatoes and onion; season to taste. Add 1/2 cup chipotle marinade. Spoon into foil-lined pan.
3. Place chicken breasts on top of vegetables; season to taste. Spoon remaining 1/4 cup chipotle marinade on chicken breasts. Cover pan with a sheet of foil; crimp to seal edges.
4. Bake 22 to 26 minutes or until chicken registers 170 degrees F. on thermometer. Top with Southwest Dressing and garnish as desired.