Spicy Chicken or Turkey Tenderloins W/Black Bean Salsa |
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Prep Time: 25 Minutes Cook Time: 13 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Just about any recipe calling for chicken tenderloins may be exchanged with turkey tenderloins. Ingredients:
1/2 teaspoon chili powder |
1/2 teaspoon cumin |
1/4 teaspoon cayenne pepper |
salt (to taste) |
1 lb chicken tenderloins or 1 lb turkey tenderloins |
2 teaspoons olive oil |
1/4 cup freshly squeezed lime juice |
2 teaspoons olive oil |
1/3 cup sweet onion, chopped |
1 jalapeno pepper, seeded and minced |
1 (15 ounce) can black beans, rinsed and drained |
1 (8 3/4 ounce) can corn, drained |
1/3 cup chopped tomato |
1/2 teaspoon chili powder |
1/2 teaspoon cumin |
2 tablespoons fresh cilantro, chopped (plus extra for garnish) |
1 lime, cut in quarters |
Directions:
1. For the Tenderloins: In small bowl combine chili powder, cumin, cayenne pepper and salt; sprinkle mixture over turkey.
2. In medium nonstick skillet, over medium-high heat, brown tenderloins in hot oil for 3 to 4 minutes on each side.
3. Add lime juice, cover and reduce heat to low. Cook 8 to 10 minutes, or until tenderloins are no longer pink in center and food thermometer reaches 165 degrees F.
4. For the Black Bean Salsa: In medium nonstick skillet, over medium-high heat, heat oil. Saute onion and jalapeno pepper in oil for 2 to 3 minutes or until onion softens.
5. Add beans, corn, tomatoes, chili powder, cumin and cilantro. Cook 5 to 10 minutes or until mixture is heated throughout.
6. To serve, squeeze a lime wedge over each serving. Garnish with additional cilantro sprigs.
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