Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons vegetable oil
  • 1 pounds boneless chicken tenders
  • 1/2 teaspoon salt
  • fresh ground pepper (to taste)
  • 1 cup salsa
  • 1/2 cup diced white or yellow onion
  • 1/2 cup diced red bell pepper
  • 1 diced jalapeno (seeded as desired)
  • 1 teaspoon minced garlic
  • 1 1/4 cup low-sodium chicken broth
  • 1 cup couscous
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 15 ounce can black beans, rinsed and drained well
  • 1/2 cup frozen corn (thawed)
  • 1 cup Sargento Off the Block 4 Cheese Mexican
  • light sour cream
  • Cilantro

Instruction

  • Heat oil in a large saute pan over medium-high heat. Add chicken tenders and season with salt and fresh ground pepper. Cook for 2 to 3 minutes and then flip over and repeat with seasoning on the other side. Continue cooking for an additional 2 to 3 minutes until nicely browned. Pour salsa over the tenders, reduce heat to low, and simmer while you prepare the couscous.
  • Heat oil in large skillet over medium heat until hot. Add red bell pepper, onion, jalapeno and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add chicken broth and bring to a boil. Stir in couscous, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt. Cover the skillet and remove from heat. Let stand 5 minutes or until broth is absorbed.
  • Fluff couscous mixture with a fork. Stir in 1 can black beans, 1/2 cup thawed corn, and 1-1/2 cups cheese. Cover and return pan to low heat for 3 or 4 minutes, until warmed through and cheese has melted.
  • Top individual servings of couscous with salsa chicken tenders. Garnish with sour cream and cilantro.