HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Chicken & Spiced Black Beans
Cheesy Chicken & Spiced Black Beans

Cheesy Chicken & Spiced Black Beans

with Cilantro, Smoky Red Pepper Crema & Garlic Bread

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Weeknights feeling busier and more jam-packed than ever? We hear you! That’s why we’re bringing you our quickest, easiest meals yet. Introducing Oven-Ready Dinners. All you have to do is assemble in our aluminum trays, pop ’em in the oven, and dig in! No need to worry about prep or dirtying multiple dishes. This week, we’re featuring saucy black beans and cheesy spiced chicken, all dolloped with smoky red pepper crema and served with garlic bread for dunking. You can have all that on the table in just 30 minutes! Now that’s a weeknight win.

Tags:Oven Ready

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¼ ounce


1 unit


1.5 ounce

Tomato Paste

13.4 ounce

Black Beans

1 tablespoon

Southwest Spice Blend

1 teaspoon

Garlic Powder

10 ounce

Chicken Cutlets

2 unit

Oven-Ready Aluminum Trays

¼ cup

Monterey Jack Cheese


1 unit

Demi Baguette

(ContainsSoy, Wheat)

2 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

Not included in your delivery

2 teaspoon

Vegetable Oil

3 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat36 g
Saturated Fat18 g
Carbohydrate70 g
Sugar7 g
Dietary Fiber10 g
Protein48 g
Cholesterol175 mg
Sodium1100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Paper Towel
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Pick cilantro leaves from stems; roughly tear leaves. Quarter lime.


• In a medium microwave-safe bowl, combine tomato paste, ¼ cup water (½ cup for 4 servings), and 1 TBSP butter (2 TBSP for 4). Microwave until butter is melted, 45 seconds. • Stir to combine, then stir in beans and their liquid, half the cilantro leaves, half the Southwest Spice, ¾ tsp garlic powder (1½ tsp for 4), juice from half the lime, ½ tsp salt (1 tsp for 4), and pepper. (You’ll use the rest of the Southwest Spice and garlic powder later.)


• Pat chicken* dry with paper towels. Drizzle each piece with oil, then season all over with remaining Southwest Spice, salt, and pepper; rub to coat.


• Place aluminum trays on a baking sheet. • Divide bean mixture between trays and place chicken on top. • Bake on middle rack for 10 minutes. (For 4 servings, divide trays between two baking sheets; bake on top and middle racks, swapping rack positions halfway through baking.) • After 10 minutes, sprinkle chicken with Monterey Jack. Return to oven until chicken is cooked through and cheese has melted, 10-15 minutes more.


• While chicken and beans bake, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until softened, 5-10 seconds. Stir in remaining garlic powder and a pinch of salt. • Halve baguette and spread garlic butter onto cut sides. When chicken and beans have 5 minutes left, add baguette halves cut sides up to baking sheet. Toast until golden brown.


• Squeeze juice from remaining lime wedges over cheesy chicken and beans. Dollop with smoky red pepper crema and sprinkle with remaining cilantro leaves. Serve with garlic bread on the side. TIP: Halve bread on a diagonal first if desired.