SuperQuick Enchilada-Spiced Chicken Tenders

Balanced in 15

SuperQuick

with Sautéed Veggies and Black Beans

15 min

Difficulty: 1/3

Mexican

Allergens

Sulphites

Soy

Sulphites

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Crustaceans

Gluten

Peanuts

Sesame

Tree nuts

Fish

Tags

Dinner-bowls

Latin-american-faves

Balanced

SuperQuick

15-min-meals

15 min meal

Ingredients

Chicken Breast Tenders

320 g

Sweet Bell Pepper

1 unit(s)

Enchilada Spice Blend

8 g

Onion, sliced

56 g

Garlic Puree

1 tbsp

Cilantro

7 g

Sour Cream

43 mL

Black Beans

1 unit(s)

Tex-Mex Paste

1 tbsp

Feta Cheese, crumbled

0.25 cup

Oil

1.5 tbsp

Salt

0.13 tsp

Pepper

0.13 tsp

Preparation

Before starting, preheat the broiler to high. Wash and dry all produce.
Strain and rinse black beans.
Core pepper, then cut into 1/2-inch pieces.

Pat chicken dry with paper towels.
To an unlined baking sheet, add chicken, half the Enchilada Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
Broil in the middle of the oven for 10-12 min, until chicken is cooked through.**

Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring occasionally, until tender.
Add black beans, Tex-Mex Paste, remaining Enchilada Spice Blend, garlic puree and 2 tbsp (1/4 cup) water. Cook for 2-3 min, stirring often, until fragrant. Season with salt and pepper.
Meanwhile, roughly chop cilantro.