- 4
4/5
(1 Votes)
Ingredients
- 12 (about 1 1/4 1b total) chicken tenders
- 1/2 tsp. chili powder
- 1 10 oz. mild diced tomatoes with chilies
- 1/2 15.5 oz can no salt added black beans, rinsed and drained
- 2 tsp extra virgin olive oil
- 1/2 cup sour cream
Preparation
Step 1
Serving Size: 3 oz cooked chicken, 1/2 cup bean mixture and 2 tbsp sour cream
Sprinkle both sides of the checken pieces evenly with chili powder.
Place a large nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray, cook chicken 2 minutes or until browned on one side, turn, and top with the tomatoes and beans. Bring to a boil (over medium-high heat), and cook 3 minutes or until chicken is no longer pink in the center.
Remove from heat and drizzle the oil evenly over all. Serve in shallow soup bowls, topped with sour cream.