6 boneless, skinless chicken breasts or 8 strips (I prefer to use strips because they cook a little faster)
1 20 oz. jar of salsa (whatever brand and spiciness you prefer...I usually use "medium" because it's spicy, but not too spicy)
1 large green bell pepper, chopped (you can also use red bell pepper)
2 tbsp. ground cumin
2 tbsp. lemon juice
2 tbsp. chili powder
3 cloves crushed garlic (you can use less than this amount if you're not a fan of garlic)
2 15 oz. cans black beans, drained
Preheat oven to 400 degrees Fahrenheit (I believe that's approximately 204 degrees Celsius, yes?).
Arrange the chicken in 3 qt. casserole dish or a 9x13 baking dish.
In a large bowl, combine salsa, bell pepper, cumin, lemon juice, chili powder, and garlic.
Pour mixture over chicken and add black beans on top.
Cover with aluminum foil and bake 1-1.5 hours.
(Baking time will depend on your oven...it usually takes mine about an hour and 15 minutes to cook. Also, normally I remove the cover from the dish for the last 15 minutes so that the black beans get a little crispy on top...but you don't have to do it that way.)
This dish is great when served with rice (I suggest the pre-seasoned Spanish rice you buy in packages, but plain white or brown rice is also good) and, of course, tortilla chips!
If anyone on my F-list tries it, let me know how it turned out for you, and if you liked it!