- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon kosher salt
- 1 pound chicken tenders
- 3 teaspoons canola oil, divided
- 1 small onion, chopped
- 1 jalapeno pepper, chopped
- 2 (15 ounce) cans white beans, rinsed
- 3/4 cup diced tomatoes with green chiles or tomato salsa
- 1/4 cup shredded Monterey Jack or Cheddar cheese
- Combine cumin, coriander, pepper and salt in a medium bowl. Add chicken and toss to coat.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and saute until golden brown and just cooked through, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm.
- Reduce heat to medium and add the remaining 1 teaspoon oil to the pan. Add onion and jalapeno and cook until beginning to soften, 1 to 2 minutes. Add beans, tomatoes (or salsa) and any accumulated juices from the chicken; cook, stirring often, until heated through, about 3 minutes. Transfer the bean mixture to a medium bowl and mash with a potato masher until creamy but still slightly chunky. Stir in cheese. Serve with the chicken.