Servings: 4

2 lbs boneless, skinless chicken breasts 2 lbs boneless, skinless chicken breasts
1 cup canned black beans, rinsed and drained 1 cup canned black beans, rinsed and drained
1 cup canned black eyed peas, rinsed and drained 1 cup canned black eyed peas, rinsed and drained
1 cup canned fire-roasted tomatoes, drained 1 cup canned fire-roasted tomatoes, drained
1/2 cup corn kernels ½ cup corn kernels
1 red bell pepper, diced 1 red bell pepper, diced
1/4 cup yellow onion, diced ¼ cup yellow onion, diced
1 (4 oz) can green chiles, drained 1 (4 oz) can green chiles, drained
3 cloves garlic, minced 3 cloves garlic, minced
1 teaspoon cumin 1 teaspoon cumin
1 teaspoon chili powder 1 teaspoon chili powder
1 teaspoon dried oregano 1 teaspoon dried oregano
1 tablespoon olive oil 1 tablespoon olive oil
1 cup Monterey Jack cheese, grated 1 cup Monterey Jack cheese, grated
Juice of 1 lime Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste Kosher salt and freshly ground black pepper, to taste
Fresh cilantro, chopped, for serving Fresh cilantro, chopped, for serving

Preheat oven to 375°F.
Arrange chicken in a baking dish and season with salt and pepper and half of the cumin, chili powder, and oregano.
In a bowl, mix together the black beans, black eyed peas, tomatoes, corn, onion, bell pepper, garlic, olive oil, lime juice, and remaining cumin, chili powder, and oregano.
Spread bean mixture over chicken and bake until chicken is cooked through, about 45 minutes.
Arrange cheese over the top and return to oven until cheese has melted, about 5 minutes.
Top with fresh cilantro and serve. Enjoy!