Mexican Chicken with Roasted Asparagus

• 3 -4 boneless, skinless chicken breasts (cut into halves)
  
• 2 cups salsa (no sugar added)
  
• 1 large red pepper, chopped
  
• 2 tbsp ground cumin
  
• 2 tbsp ground chili powder
  
• 1 tbsp minced garlic
  
• ½ tsp black pepper
  
• 1 ½ cups frozen corn
  
• 1 can black beans
  
• ½ cup green onion

  Instructions:

• Place chicken in a baking dish
  
• Mix salsa, spices, garlic and red pepper together and pour over chicken.
  
• Sprinkle corn over salsa mixture
  
• Sprinkle black beans over corn
  
• Bake at 375 degrees for 1 hour
  
• Serve topped with green onion and a dollop of plain greek yogurt and a side of steamed veggies and ½ sweet potato.
  

Roasted Asparagus

1 Large bunch asparagus
1-2 tbsp. olive oil
1-2 tbsp. balsamic vinegar
1/4 tsp sea salt
1/8 tsp black pepper

Instructions:

Trim ends off asparagus and place in a baking dish
Add remaining ingredients and massage into asparagus
Roast 10-15 minutes