Spicy Chicken Tenders with Black Bean Salsa

Cocoa, chili powder, cinnamon, and a bit of sweetness from brown sweetener and balsamic vinegar create a spicy Tex-Mex base for chicken. Add a base of black bean salsa to create a memorable meal. It's also good on a bed of romaine lettuce.

6 to 8 servings

INGREDIENTS:

1 to 2 pounds chicken tenders, or boneless, skinless chicken breasts

1 tablespoon cinnamon

1 tablespoon chili powder

1 tablespoon ground black pepper

1 tablespoon brown sweetener or brown sugar

1 tablespoon unsweetened cocoa

1 teaspoon sea salt

5 tablespoons extra virgin olive oil, divided

1 tablespoon balsamic vinegar

1 (15 ounce) can black beans rinsed and drained (about 1 ½ cups)

½ cup red onions, small diced

½ cup sweet red, yellow, or orange pepper, small diced

1 cup seeded Roma tomatoes, small diced

1 serrano pepper or 1 jalapeño pepper minced (about 1 ½ teaspoon)

1 ½ teaspoon garlic, minced

¼ cup cilantro leaves chopped

¼ cup lime juice + more to taste

Zest of 1 lime

1 teaspoon dried Mexican oregano

½ teaspoon ground cumin

¼ teaspoon Pimenton picante or smoked paprika with pinch of cayenne pepper

Kosher salt and fresh ground black pepper to taste

Spray oil as needed

DIRECTIONS:

Thoroughly mix the cinnamon, chili powder, black pepper, brown sweetener, cocoa, salt, three tablespoons of olive oil, and vinegar in a non-reactive bowl. Massage the chicken tenders with this mixture, cover, and refrigerate overnight.

Meanwhile, mix the black beans, onions, red pepper, tomatoes, serrano peppers, garlic, cilantro, lime juice, lime zest, oregano, cumin, Pimenton, and two tablespoons of olive oil. Taste, Think, Transform with kosher salt, pepper, and/or lime juice.

Allow to marinate for one to two hours at room temperature.

Preheat the oven to 450°F. Line a sheet pan with foil and spray with oil. Lay the marinated chicken on the sheet pan and bake until cooked through, for about fifteen to twenty minutes (more for chicken breasts). Remove from the oven.

Lay the tenders on a bed of black bean salsa and serve warm.

Spicy Chicken Tenders with Black Bean Salsa

Spicy Chicken Tenders with Black Bean Salsa
Yield: 6 to 8 servings
Author:
Prep time: 30 MinCook time: 24 HourInactive time: 20 MinTotal time: 24 H & 50 M

Cocoa, chili powder, cinnamon, and a bit of sweetness from brown sweetener and balsamic vinegar create a spicy Tex-Mex base for chicken. Add a base of black bean salsa to create a memorable meal. It's also good on a bed of romaine lettuce.


Ingredients

  • 1 to 2 pounds chicken tenders, or boneless, skinless chicken breasts
  • 1 tablespoon cinnamon
  • 1 tablespoon chili powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon brown sweetener or brown sugar
  • 1 tablespoon unsweetened cocoa
  • 1 teaspoon sea salt
  • 5 tablespoons extra virgin olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1 (15 ounce) can black beans rinsed and drained (about 1 ½ cups)
  • ½ cup red onions, small diced
  • ½ cup sweet red, yellow, or orange pepper, small diced
  • 1 cup seeded Roma tomatoes, small diced
  • 1 serrano pepper or 1 jalapeño pepper minced (about 1 ½ teaspoon)
  • 1 ½ teaspoon garlic, minced
  • ¼ cup cilantro leaves chopped
  • ¼ cup lime juice + more to taste
  • Zest of 1 lime
  • 1 teaspoon dried Mexican oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon Pimenton picante or smoked paprika with pinch of cayenne pepper
  • Kosher salt and fresh ground black pepper to taste
  • Spray oil as needed

Instructions

  1. Thoroughly mix the cinnamon, chili powder, black pepper, brown sweetener, cocoa, salt, three tablespoons of olive oil, and vinegar in a non-reactive bowl. Massage the chicken tenders with this mixture, cover, and refrigerate overnight.
  2. Meanwhile, mix the black beans, onions, red pepper, tomatoes, serrano peppers, garlic, cilantro, lime juice, lime zest, oregano, cumin, Pimenton, and two tablespoons of olive oil. Taste, Think, Transform with kosher salt, pepper, and/or lime juice.
  3. Allow to marinate for one to two hours at room temperature.
  4. Preheat the oven to 450°F. Line a sheet pan with foil and spray with oil. Lay the marinated chicken on the sheet pan and bake until cooked through, for about fifteen to twenty minutes (more for chicken breasts). Remove from the oven.
  5. Lay the tenders on a bed of black bean salsa and serve warm.

Nutrition Facts

Calories

257

Fat (grams)

12 g

Sat. Fat (grams)

2 g

Carbs (grams)

17 g

Fiber (grams)

6 g

Net carbs

11 g

Sugar (grams)

4 g

Protein (grams)

22 g

Sodium (milligrams)

639 mg

Cholesterol (grams)

54 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

black beans, spicy chicken tenders
main dish, entree
Tex-Mex, American
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Linda HierholzerENTRÉESComment