Ingredients
2 tsp ground coriander
¼ tsp freshly ground pepper
¼ tsp jalapeno pepper, chopped
1 lb chicken tender
3 tsp canola oil, divided
1 small onion, chopped
1 jalapeno pepper, chopped
30 oz white beans, rinsed
¾ cup canned diced tomatoes with green chiles or tomato salsa
¼ cup shredded Monterey Jack or Cheddar cheese
Directions
1. Combine cumin, coriander, pepper and salt in a medium bowl. Add chicken and toss to coat.
2. 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.
3. Reduce heat to medium and add the remaining 1 teaspoon oil to the pan. Add onion and jalapeno and cook until beginning to soften, 1 to 2 minutes. Add 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 cheese. Serve with the chicken.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 205 9%
- Calories from fat 45 5%
- Total Fat 5gm 16%
- Saturated Fat 1gm 8%
- Monounsaturated Fat 2gm 29%
- Sodium 692mg
- Total Carbohydrates 26gm 8%
- Fiber 8gm
- Protein 26gm
- Cholesterol 48mg
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
