MY PAN ROASTED CHICKEN TENDERS with STEWED PINK BEANS, CORN and BROCCOLI

​There is only so many ways to prepare chicken tenders. I prefer a variety of ways for presentation and to taste different flavors. So, I was grocery shopping and saw this new seasoning by Webber called Jalapeno Herbs and decided to try it. For one thing, is kind of hot, (smile), but don’t worry, is nicely hot and the herbs balance the flavors. So, I bought it and then, I used it today. Oh, and it doesn’t hurt that it pairs well with a perfect wine.
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $9.39 or $4.70 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
4 Chicken tenders ($3.20)
2 tbsp. Angie’s basting oil (.60)
4 garlic cloves, chopped (.15)
1 tbsp. Jalapeno and Herbs seasoning (.25)
1 15 oz. can Goya pink beans (.99)
1 ea. Frozen molido, cilantro (.20)
1 Sazón envelope (.20)
2 tbsp. tomato sauce (.15)
1 chicken seasoning envelope (.20)
1 c. Broccoli ($1.00)
2 Fresh corn ($1.20)
1 Avocado ($1.25)
 
Directions
Clean, cut and season the tenders with 1 tbsp. Jalapeno and Herbs seasoning and 2 tbsp. Angie’s basting oil and chopped garlic. Refrigerate.
Drain and rinse the beans, then add them to a med size saucepan.
Add the frozen molido, cilantro, Sazón envelope, tomato sauce, chicken seasoning envelope and 1 c. water. Bring to a boil, reduce heat to low, cover and cook for 10 minutes until the sauce thickens.
Meantime in a saucepan with water and 1 tsp. salt, cook the corn until tender (about 7 minutes) remove and set aside.
Remove most of the water where you cooked the corn, leaving about ¼ c. and add the broccoli to steam for about 3-4 minutes until sharp green. Remove immediately.
In a skillet, sauté the chicken tenders until golden brown.
Now, slice the avocado and you are ready to enjoy dinner.