I like the southwest flavors you get when you combine tomatoes, chiles, corn, and cumin. This recipe has all of that, and it is pretty easy to prepare!
2 Tbsp. olive oil
½ C. diced onion
3 cloves minced garlic
2 Lbs. chicken tenders
1 (14.5 oz.) can diced tomatoes with green chiles with the juice
1 (14.5 oz.) can black beans, rinsed and drained
1 C. frozen corn, thawed
1 tsp. cumin
Diced avocado (optional)
Chopped cilantro (optional)
Heat oil in a large nonstick pan. Add onion and garlic and sauté for 3-5 minutes.
Add chicken to the pan with the onions and garlic, and cook for 5-7 minutes on each side. If the chicken doesn’t all fit in the pan, you may have to cook it in 2 batches.
Add the diced tomatoes, black beans, and corn. Sprinkle with cumin and mix the ingredients well. Cook together for 2-3 minutes, or until heated through.
To serve, top with cilantro and/or avocado!