INGREDIENTS:
- 6-8 Boneless Chicken Tenders (About 8 Oz. Total)
- 1/4 C. Plain Couscous
- 1/4 C. Boiling Water
- 1/4 C. Sargento® Off the Block 4 Cheese Mexican
- 2 Tbsp. Salsa
- 12 Grape Tomatoes, Halved or Quartered
- 1/2 C. Corn, Frozen & Thawed or Cooked & Cooled
- 1 Lime, Juiced
- 1 Green Onion, Chopped
- Salt & Pepper to Taste
- Optional Toppings: Avocado, Guacamole, Hot Sauce, Chives, Etc.
INSTRUCTIONS:
- Preheat oven to 425 degrees F. Line an oven tray with foil or parchment paper and place a heat safe baking rack over the top for a more even cook. (If using a rack, lightly coat it with non-stick cooking spray.)
- Place the couscous in a medium bowl and pour the boiling water over the couscous. Cover and set aside for 5 minutes.
- Once done, use a fork to fluff the couscous. Set aside to cool slightly.
- Add the cheese to the couscous and toss to combine. Season with salt and pepper to taste.
- Press the chicken tenders into the couscous mixture to coat. Place the tenders onto the prepared baking sheet.
- Bake, turning occasionally, for about 30 minutes or until the edges are turning golden brown and the chicken is cooked through.
- Meanwhile, combine the tomatoes, corn, lime juice, and green onions in a medium bowl and season with salt and pepper.
- When done, remove the chicken from the oven.
- Place 3-4 tenders on each plate; divide the tomato salad evenly among dishes.
- Top the chicken with salsa (or serve on the side for dipping) and serve immediately.
Source: The Skinny Fork
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