Tuesday, January 19, 2010

Santa Fe Skillet

2 (1/2 pound)Chicken tenderloins, cut into 1/4 inch thick slices
1 1/2 TBS. chili powder
1/2 TBS cumin
1/2 TBS garlic powder
Cooking Spray
small red onion
3 Green onions, cut into 1 inch pieces
1 (15oz) can no-salt-added black beans, rinsed and drained
1 (10oz) package frozen whole-kernal corn, thawed
1/4 cup water
1 TBS. fresh lime juice
1/4 tsp. salt
cherry tomatoes, halved

coat large skillet with cooking spray, add sliced red onion to hot pan and sautee until tender

Drain & rinse can of black beans
Slice tomatoes
Add beans, corn, and tomato to skillet with the onions

Add salt, pepper & lime juice
Combine chili powder, cumin, salt, pepper & garlic powder to make a rub for the chicken, sprinkle on both sides of the chicken until coated

In a separate grill pan I grilled the small chicken tenderloins, until cooked through

Then added the cooked chicken to the vegetable mixture

Yields: 4 servings
4 weight watchers points