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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