Tuesday, Jul 26, 2016
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Sunshine Chicken

1 small sweet yellow pepper, halved, seeds removed

1 small sweet red pepper, halved, seeds removed

4 scallions, cleaned

1 16-ounce jar chunky fat-free salsa

2 navel oranges

1 pound chicken tenders

1 15-ounce can kidney beans, drained and rinsed

Broil or grill pepper halves with skin-side toward heat for 5 minutes, or until charring just begins. Broil or grill scallions at the same time.

Drain salsa through a small strainer into a bowl. Cut oranges in half. Squeeze juice from 2 halves over the salsa in the strainer. Stir salsa with a spoon and allow all juice to drain into the bowl. Set strained salsa chunks aside in a mixing bowl.

Pour drained salsa-orange juice into a large nonstick skillet. Lay chicken tenders straight and flat into a skillet. Cover and cook over medium-high heat for 5 minutes.

Dice broiled peppers and scallions. Add diced vegetables and kidney beans to salsa chunks. Toss to mix.

Mound vegetable and bean mixture in the center of a serving plate. Place chicken tenders in rays around vegetables. Drizzle chicken and cooked juices. Slice remaining orange halves into half-moons. Garnish each chicken tender with an orange slice and serve with cooked rice.

Yield: 4 servings

Source: Tom Ney, Rodale Food Center

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