- Evenly sprinkle both sides of 12 chicken tenders with ½ teaspoon chili powder. Heat a large nonstick skillet and coat with cooking spray. Cook the chicken for 2 minutes or until browned on one side. Turn the pieces and top with 1 (10-ounce) can mild diced tomatoes with green chiles and ½ (15.5-ounce) can drained and rinsed no-salt added black beans.
- Bring to a boil (over medium-high heat), and cook for 3 minutes or until chicken is no longer pink in the center.
- Remove from heat and drizzle the top evenly with 2 teaspoons extra virgin olive oil.
- Serve in shallow soup bowls, topped with fat-free sour cream.
Makes 4 servings.
Recipe Source: www.diabetes.org – the website for the American Diabetes Association.