Chicken Tenders with Spicy Black Beans
1 pound chicken breast tenders
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 cup canned black beans, undrained
1/2 cup chunky-style salsa
1/2 cup shredded reduced-fat Monterey Jack or Mexican-blend cheese
3 tablespoons finely chopped fresh cilantro or thinly sliced scallions
Rinse the chicken and pat dry with paper towels. Combine the cumin,
garlic powder, pepper, and salt, and rub some of the mixture over both
sides of the chicken tenders.
Place the olive oil in a large nonstick skillet and preheat over
medium-high heat. Add the chicken tenders and cook for a couple of
minutes on each side, or until nicely browned.
Reduce the heat to medium, cover, and cook for about 3 minutes more or
until the chicken is cooked through. Remove the chicken from the skillet
and set aside to keep warm.
Add the black beans and salsa to the skillet and cook over medium-high
heat for a minute or two to heat through.
To serve, place a quarter of the chicken tenders on each of 4 serving
plates and top with a quarter
of the black-bean mixture.
If desired, top each serving with some of the cheese and sprinkle with
some of the cilantro or scallions. Serve hot.
Makes: 4 servings
Nutritional Information Per Serving: Calories: 201 ; Protein: 29 g ;
Fat: 4.9 g ; Sodium: 629 mg; Cholesterol: 66 mg ; Saturated Fat: 0.8 g ;
Dietary Fiber: 3.5 g ; Carbohydrates: 14 g
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Posted by: Darlene BC <firstname.lastname@example.org>
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