Golden Chicken with Spicy Refried Beans
- Active Time 35m
- Total Time 35m
Kids love this combination of refried white beans and chicken tenders. If you're concerned about making it too spicy, omit the jalapeño. Serve with extra cheese to sprinkle on top.
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon kosher salt
- 1 pound chicken tenders
- 3 teaspoons canola oil, divided
- 1 small onion, chopped
- 1 jalapeño pepper, chopped
- 2 15-ounce cans white beans, rinsed
- 3/4 cup canned diced tomatoes with green chilies or tomato salsa
- 1/4 cup shredded Monterey Jack or cheddar cheese
Combine the cumin, coriander, pepper and salt in a medium bowl. Add the chicken and toss to coat.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and saute until golden brown and just cooked through, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm.
Reduce heat to medium and add the remaining 1 teaspoon oil to the pan. Add the onion and jalapeño and cook until beginning to soften, 1 to 2 minutes. Add the beans, tomatoes (or salsa) and any accumulated juices from the chicken; cook, stirring often, until heated through, about 3 minutes. Transfer the bean mixture to a medium bowl and mash with a potato masher until creamy but still slightly chunky. Stir in the cheese. Serve with the chicken.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
206 calories; 3g total fat; 1g total saturated fat; 44mg cholesterol; 615mg sodium; 26g carbohydrates; 8g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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