Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons chili powder

  2. 1 teaspoon ground cumin

  3. 1/2 teaspoon salt

  4. 1/8 to 1/4 teaspoon ground red pepper

  5. 8 chicken tenders (about 1 pound), rinsed and patted dry

  6. 1/8 teaspoon ground turmeric

  7. 2 tablespoons Smart Balance® Omega™ Oil, divided

  8. 1 cup chopped green bell pepper

  9. 1 cup chopped onion

  10. 1 cup chopped yellow squash or zucchini

  11. 1 (14 1/2-ounce) can diced tomatoes, undrained

  12. 2 cups cooked brown rice (cooked according to package directions, omitting salt and fat) TOPPINGS

  13. 1/2 cup Smart Balance™ Sour Cream and Omega-

  14. 3s & Vitamins D and E

  15. 1/4 cup chopped fresh cilantro Lime wedges

Instructions Jump to Ingredients ↑

  1. Description: Try this dish for a perfect family supper! Chicken tenders cook quickly, so be careful not to overcook them. STEP 1: In a small bowl, combine chili powder, cumin, salt, and red pepper (if desired). Sprinkle both sides of chicken with half of the chili powder mixture. Add turmeric, if desired, to the remaining chili powder mixture, and set aside. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook chicken 2 minutes on each side. Set aside on separate plate, and cover to keep warm. STEP 2: To pan drippings, add bell pepper, onion, and remaining 1 tablespoon oil. Cook 3 to 5 minutes or until bell pepper and onion edges are browned, stirring frequently. Add the squash, tomatoes, and remaining chili powder mixture. Bring to a boil, reduce heat, cover tightly, and simmer 10 minutes or until bell pepper is tender. Reduce heat to low; stir in rice, and top with chicken and any accumulated juices. Cover and cook 10 minutes to absorb flavors and warm chicken. Serve with sour cream, cilantro, and, if desired, lime wedges.


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