Tex-Mex Chicken Ole 

This is a quick and easy meal that can be done on the grill or in the oven.  We usually place our chicken and vegetables in a skillet with a metal lid, or place aluminum foil over the top. However,  you can also wrap each chicken breast in foil and with a portion of the beans, corn, salsa, onion, and pepper in each. 

Ingredients

4 chicken breasts or 2 to 2 1/2 lbs. chicken thighs or chicken leg quarters
Salt and pepper to taste
1/4 to 1/2 tsp. garlic powder to taste
1 tsp.Taco seasoning
2 c. frozen corn, thawed
1 (15 oz.) can black beans, drained
1 c. salsa
1 onion, chopped
1 green pepper, chopped
1 c. cheddar cheese, shredded
2 green onions, chopped

Directions

Mix beans, corn, salsa, onion, and pepper together.  Place in a Dutch oven, cast iron skillet or another heat safe container.  It is important that it has a lid or that you can cover it with aluminum foil. 

Salt and pepper both sides of the chicken breasts. Sprinkle the garlic powder and taco seasoning over the chicken as well. 

Place the chicken over the vegetables. Cover with a lid to seal tightly. 

Grill the chicken over medium heat for 15 to 20 minutes, or until the chicken registers 165°. 

Sprinkle with cheese and green onions. Serve and enjoy.