Saturday, October 5, 2013

Chicken Tenders with Spicy Tomato and Black Beans


12 (about 1 1/4 lb) chicken tenders  
1/2 tsp. chili powder 
1 10-oz can mild diced tomatoes and green chilis
½ 15.5-oz can no-salt-added black beans, rinsed and drained
2 tsp extra virgin olive oil 
½ cup fat-free sour cream


  1. Sprinkle both sides of the chicken pieces evenly with chili powder.
  2. Place a large nonstick skillet over medium-high heat until hot. 
  3. Coat skillet with cooking spray, cook chicken 2 minutes or until browned on one side, turn, and top with the tomatoes and beans. 
  4. Bring to a boil (over medium-high heat), and cook for 3 minutes or until chicken is no longer pink in the center.
  5. Remove from heat and drizzle the oil evenly over all. 
  6. Serve in shallow soup bowls, topped with sour cream.

Serves 4