I got the general idea of this recipe from Health magazine but definitely had to make it in my order and add a lot more spice. It was great for cinco de mayo! I served this over a bit of quinoa but it could be served over some spanish rice or other grain. Also, I didn't have an avacado, but I think this would be great served with avacado slices or some quacamole.
Ingredients:
- 1 lb chicken tenders
- chili powder
- dried oregano
- cayenne pepper
- salt
- 1 tblsp olive oil
- 1 c crushed tomatoes
- 1/2 c water
- 3/4 c frozen corn
- 2 green onions, sliced
- tobasco or favorite hot sauce
- 1 lime, quartered (for topping)
- 1 c cilantro, chopped (for topping)
Instructions:
- Prepare the chicken on a separate plate. Sprinkle both sides of all pieces with chili powder, cayenne, and a small amount of oregano. Sprinkle one side with salt.
- Heat large skillet with olive oil and saute chicken tenders. If the pan is not large enough, cook 1/2 of the chicken until almost done, then cook the rest until almost done, and then they will reduce in size so you can add them all back to the pan together. Total cooking time should be less than 5 minutes before proceeding to next step.
- Add tomatoes and 1/2 c water over chicken and bring to boil.
- Mix onions and corn in bowl and add to pan. Add another 1/2 c water. Cover and let simmer on low heat for another 5 minutes or until corn is cooked through.
- Serve chicken over grain, add sauce and then top with cilantro. Serve with a slice of lime.
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